The Pioneer Woman Tasty Kitchen
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Blueberry Cream Cheese Bread

4.20 Mitt(s) 5 Rating(s)5 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 5

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Level: Intermediate

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Description

This bread is full of blueberries with a luscious cheesecake like layer in the center and a sugar glaze to top it off.

Ingredients

  • FOR THE BREAD:
  • ½ cups Butter
  • ½ cups Sugar
  • ¼ teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 2 whole Egg Yolks
  • 1-½ cup All-pupose Flour
  • 1 teaspoon Baking Powder
  • ⅓ cups Milk
  • 1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
  • 1 Tablespoon All-purpose Flour
  • 2 whole Egg Whites
  • ¼ cups White Sugar
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese
  • ½ cups Sugar
  • 1 Tablespoon Flour
  • 1 whole Egg
  • 1 Tablespoon Orange Zest
  • FOR THE GLAZE:
  • 2 Tablespoons Sugar
  • ½ teaspoons Vanilla
  • 1 teaspoon Water

Preparation

Filling
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.

Glaze:
Stir together the glaze ingredients and set aside.

For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.

In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.

Coat berries with 1 tablespoon flour and add them to the batter.

In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.

Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.

Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

3 Comments

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Avatar of Jennings

Jennings on 2.26.2012

Sorry – this was a disaster for me. The cheesecake filling was completely liquid, and I’m not sure it’s ever going to finish cooking (been in over an hour, and still not set). I followed the recipe exactly, so not sure what happened.

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city baked on 9.25.2011

Holy that looks good. Anything with cream cheese in the title wins me over but this is over the top.

Avatar of Nancy @ Coupon Clipping Cook

Nancy @ Coupon Clipping Cook on 6.25.2011

This sounds absolutely delicious…the bread looks so moist. Great job on the picture too!

5 Reviews

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Avatar of Jennings

Jennings on 2.26.2012

It finally finished cooking – almost 1 hr 40 min… The flavor is good and it’s very moist. I subbed lemon zest for orange like another reviewer, as I love lemon and blueberry together. Because my cream cheese filling was completely liquid, I don’t really have a layer, and it really stuck to the pan (it ran to the sides and top). Not sure what happened there, as I followed the recipe exactly. Not very much topping, and the whole thing was so flimsy when I turned it out of the pan (probably because the cream cheese filling was absorbed) that the crispy part ended up staying on the bottom. So flavor is pretty good, but it was a complicated recipe for the result… (If the cream cheese behaved, though, I’d give it a higher rating!)

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charlestongirl on 8.31.2011

Made this for the office and it was gone in minutes!

Avatar of Anne

Anne on 8.10.2011

Wonderful! Just like my favorite bread at the local bread baker.

Avatar of Melanie C.

Melanie C. on 7.17.2011

Pretty good recipe with a cup of joe.

Avatar of Laura Powell

Laura Powell on 7.12.2011

Turned out absolutely delicious! I substituted lemon zest for the orange, and it tasted great! Perfect dessert or even breakfast bread. Love it!

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