Blueberry Cream Cheese Bread

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 Instructions

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.