Thursday, September 19, 2013

Blueberries and Cream Bread

This summer I had the luxury of going to a Blueberry Farm and picking my own blueberries.  The best part is they let you eat all you want while you are picking.  The bushes were loaded and they were delicious.  We ended up picking 11 pounds of blueberries.  We are enjoying them in all sorts of things.  This bread is one of those items.  It was delicious and the cream cheese layer gave it the added touch to put your flavor buds over the edge.  I took it to a work potluck and did not bring any home!!

Blueberry Cream Cheese Bread

 BREAD:
1/2 cups butter (1 stick, softened)
3/4 cups sugar
1/4 teaspoons salt
1 teaspoon vanilla 
2 whole eggs
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cups milk
2 cups blueberries
1 Tablespoon flour
FILLING:
8 ounces cream cheese (softened)
1/2 cups sugar
1 tablespoon flour
1 whole egg
1 teaspoon vanilla 
GLAZE:
2 Tablespoons powdered sugar
1/2 teaspoon butter (melted)
1 teaspoon milk
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350 degrees. Grease and flour one large loaf pan or four mini loaf pans. Set aside.
In the bowl of a stand mixer, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, egg and vanilla extract. Set filling aside.
Cream together butter and sugar until light and fluffy (about 3-4 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, then the remainder of dry ingredients. Toss blueberries in a tablespoon of flour and fold into batter. Your batter will be thick.
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). Make glaze. You may need more sugar or milk to get the desired consistency.  Allow to cool in pan for at least 10 minutes. Remove from pan and spread the glaze over the top.  
Now the tough part...letting it fully cool down.  I made 4 mini loaves and 2 did not last that long. the family had it eaten!! 

  YUMMY!!


2 comments:

  1. Sounds great and looks beautiful! No doubt this went quickly Tiffanee:@)

    ReplyDelete

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