Blueberry Cream Cheese Bread

Blueberry Cream Cheese Bread - Slice

When I saw this recipe, I knew I had to try it… Blueberries (one of my very favorite types of produce), cheese-cake-ish filling and the beautiful glaze on top – a winning combination!  I surprised even myself and made it within the next day or two! 😉 It was originally pinned from, and it’s a great find.  My husband doesn’t like blueberries, and he still loved it.  🙂  It was gone in less than two days — granted, my sisters were over and helped, but it would have been gone, either way. 😛

Blueberry Cream Cheese Bread


For the bread:

  • 1/2 C butter
  • 1/2 C sugar
  • 1/4 t salt
  • 1 t vanilla
  • 2 eggs
  • 1 1/2 C flour
  • 1 t baking powder
  • 1/3 C milk
  • 1 1/2 C blueberries (up to 2 C, if you like)
  • 1 T flour
  • 1/4 C sugar

For the filling:

  • 8 oz cream cheese
  • 1/2 C sugar
  • 1 T flour
  • 1 egg
  • 1 T orange zest

For the glaze:

  • 2 T sugar
  • 1/2 t vanilla
  • 1 t water


For the filling:

  1. In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth (mine never quite got smooth, but it was fine).  Set aside.

For the glaze:

  1. Stir together the glaze ingredients and set aside.

For the bread:

  1. Cream butter and sugar (1/2 cup) until fluffy.
  2. Add salt and vanilla.
  3. Add egg yolks to the sugar mixture (save the whites for later); beat until creamy. Set aside.
  4. In another bowl, combine flour (1 1/2 cups) and baking powder.
  5. Add this mixture, alternately with milk, to egg yolk mixture.
  6. Coat berries with 1 tablespoon flour and add them to the batter.
  7. In a separate bowl, beat egg whites until soft peaks form.
  8. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form.
  9. Fold egg whites into batter.
  10. Pour 1/2 of the batter (or a little less) into a floured and greased bread pan.
  11. Layer the filling over the batter and then finish with remainder of batter.  (On mine, I spread the batter to the edges of the pan to cover the ‘cheesecake’.)  This will create a layer of “cheesecake” between the blueberry batter.
  12. Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.  (Mine took a little longer to firm up on top.)

Mine did not turn out as pretty as the original… but I was still drooling over this glorious, glazed loaf.  I thought it was pretty, and that’s what counts! 😉  This bread is extra yummy after it cools, or next day.  I was a tiny bit disappointed  when we ate it fresh out of the oven, but the next day, I couldn’t get enough. Yum!
Blueberry Cream Cheese Bread


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s