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:

Quickview
595k Calories
8g Protein
31g Total Fat
72g Carbs
3% Health Score
Limit These
Calories
595k
30%

Fat
31g
48%

  Saturated Fat
17g
112%

Carbohydrates
72g
24%

  Sugar
45g
51%

Cholesterol
175mg
58%

Sodium
301mg
13%

Alcohol
0.24g
1%

Get Enough Of These
Protein
8g
18%

Selenium
19µg
28%

Phosphorus
245mg
25%

Vitamin A
1130IU
23%

Vitamin B2
0.34mg
20%

Folate
75µg
19%

Vitamin B1
0.27mg
18%

Manganese
0.33mg
16%

Calcium
134mg
13%

Iron
2mg
13%

Vitamin B3
2mg
10%

Potassium
316mg
9%

Vitamin B5
0.79mg
8%

Vitamin K
8µg
8%

Vitamin D
1µg
7%

Vitamin E
0.99mg
7%

Fiber
1g
6%

Vitamin B12
0.35µg
6%

Zinc
0.81mg
5%

Copper
0.09mg
5%

Vitamin B6
0.09mg
4%

Magnesium
15mg
4%

Vitamin C
2mg
3%

covered percent of daily need
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Related Videos:

Cream Cheese Filled Blueberry Lemon Bread Recipe

 

Cream-Cheese Filled Blueberry Lemon Bread | The Recipe Rebel

 

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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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