Blueberry Cream Cheese Bread
Blueberry Cream Cheese Bread might be a good recipe to expand your hor d'oeuvre recipe box. Watching your figure? This lacto ovo vegetarian recipe has 591 calories, 9g of protein, and 31g of fat per serving. For $1.06 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. It is brought to you by The Happier Homemaker. 15 people have made this recipe and would make it again. A mixture of all purpose flour, sugar, egg, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a not so amazing spoonacular score of 33%. Try Blueberry Lemon Cream Cheese Bread, Blueberry and Cream Cheese Muffin Top Bread, and Cream Cheese-Filled Blueberry Lemon Bread + VIDEO for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 40 minutes
Ingredients:
1½ cup all purpose flour
2 tsp baking powder
6 oz blueberries
½ cup butter or margarine, softened
8 oz cream cheese (do not get low fat or fat free)
1 large egg
2 large eggs
pinch of salt
½ cup sugar
¾ cup sugar
1 tsp vanilla extract
Equipment:
stand mixer
loaf pan
oven
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees. Spray 6 mini loaf pans with nonstick spray.In a stand mixer, combine cream cheese, sugar and egg until uniform. Set aside.In a stand mixer combine butter and sugar and mix at medium speed for 3 minutes or until fluffy.Add salt, vanilla and eggs mixing well between ingredients.In a separate bowl combine flour and baking powder. Add half of flour mixture to batter.Add milk to batter to thin. Add remaining flour mixture and mix well. Batter will be thick.Remove from mixer and fold in blueberries.Spoon batter into loaf pan until half full. Top with cream cheese mixture and more batter.Bake for 35-40 minutes or until tops are golden brown.Remove from oven and allow to cool 20 minutes before removing from pan.Refrigerate bread and keep up to one week.
Step by step:
1. Preheat oven to 350 degrees. Spray 6 mini loaf pans with nonstick spray.In a stand mixer, combine cream cheese, sugar and egg until uniform. Set aside.In a stand mixer combine butter and sugar and mix at medium speed for 3 minutes or until fluffy.
2. Add salt, vanilla and eggs mixing well between ingredients.In a separate bowl combine flour and baking powder.
3. Add half of flour mixture to batter.
4. Add milk to batter to thin.
5. Add remaining flour mixture and mix well. Batter will be thick.
6. Remove from mixer and fold in blueberries.Spoon batter into loaf pan until half full. Top with cream cheese mixture and more batter.
7. Bake for 35-40 minutes or until tops are golden brown.
8. Remove from oven and allow to cool 20 minutes before removing from pan.Refrigerate bread and keep up to one week.
Nutrition Information:
covered percent of daily need
Related Videos:
Cream Cheese Filled Blueberry Lemon Bread Recipe
Cream-Cheese Filled Blueberry Lemon Bread | The Recipe Rebel
