Blueberry Cream Cheese Loaf Recipes

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

BLUEBERRY CREAM CHEESE BREAD

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour one large loaf pan or four mini loaf pans. Set aside.
• 2. In a bowl, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, and egg. Set filling aside.
• 3. Cream together butter and sugar until light and fluffy (about 3 minutes). Add salt and vanilla extract. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and baking powder. Fold in half of dry ingredients into butter-sugar mixture, then add milk, and finally the remainder of dry ingredients. Toss blueberries in tablespoon of flour and fold into batter. Your batter will be thick.
• 4. Spread half of batter into the bottom of prepared loaf pan(s). Using a spatula, spread cream cheese filling on top. Spread the remainder of batter over cream cheese and bake in preheated oven for 30-35 minutes (for mini loaf pans) or 50-55 minutes (for large loaf pan). Allow to cool in pan for at least 20 minutes before removing. Wrap leftover bread in plastic wrap and store in refrigerator.

CREAM CHEESE AND BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F. Grease 2 9x5 loaf pan with butter.
• In a small bowl toss blueberries with 2 Tbsp flour. Set aside.
• In a medium bowl combine the flour, baking powder and salt. This is the dry mixture.
• In a stand mixer bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
• Slowly add the dry mixture into the creamed butter until everything is combined.
• Using a spatula fold in blueberries. At this stage using a spatula is better to keep the blueberry whole.
• Pour batter equally into the loaf pans and baked for approximately 60-70 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
• Let rest on wire rack for 10 minutes. Invert the bread onto a wire rack so it will become completely cool before slicing into it.

BLUEBERRY CREAM CHEESE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease 9" spring-form pan.
• For the cake: Cream together butter and sugar until creamy.
• Add egg and vanilla, to creamed mixture and beat until combined.
• Sift together flour, baking powder and salt. Add alternately with milk until combined.
• Scrape batter into pan and spread evenly.
• For cream cheese filling: Beat cream cheese until smooth.
• Gradually add sugar, scraping the sides of the bowl well.
• Add vanilla and blend.
• Add egg and mix well.
• Spoon cream cheese filling over cake batter.
• Top with blueberries.
• For the streusel: In small bowl blend sugar, flour and cinnamon.
• Cut in butter until crumbly.
• Sprinkle streusel on top of berries.
• Bake 50-60 minutes.
• Cool completely before slicing.
• Note: I usually bake for 52 minutes.

BLUEBERRY CREAM CHEESE BRAIDED LOAF

Steps:

• Preheat oven to 375°F
• Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
• Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
• Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
• Remove breadstick dough from can.
• Unroll and separate dough into two rectangles.
• Place dough rectangles side by side on prepared baking sheet.
• Press seams together to seal the two rectangles and down the center of the dough.
• Spoon cream cheese mixture onto the center of the dough.
• Wash, drain and dry blueberries.
• Sprinkle blueberries over cream cheese mixture.
• Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
• Beginning at top edge of dough, braid strips to cover filling.
• Tuck the last two ends under at the bottom of loaf.
• In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
• Bush egg wash over braided loaf.
• Bake about 20 minutes.
• Cool about 30-45 minutes on baking sheet.
• In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
• Drizzle glaze over braided loaf before serving.
• For best presentation, slice with an electric knife or a serrated knife.

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.