Blueberry Cream Cheese Bread Recipes

CREAM CHEESE BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F.
• In a mixing bowl toss blueberries with 2 Tbsp flour. Set aside.
• In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.
• In another bowl combine the rest of the flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in blueberries.
• Pour batter into two greased 9'' x 5'' loaf pans and baked for approximately 45 minutes or until a toothpick inserted into the middle of the loaves comes out clean.
• Let rest on wire rack for 10 minutes. Run a knife along the outside of the pan and then flip bread out and let cool completely on wire rack.

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.

BLUEBERRY-CREAM CHEESE PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.