Blueberry cream cheese bread – SRC

7 Jul

Another month another recipe for the secret recipe club. This month I was assigned chris and rachel from the keenancookbook. They started the blog to record family recipes but now there are even more from neighbors, friends, etc! We got blueberries the past two weeks in our csa box and this was the perfect recipe to use them! This was delicious! I took it out of the pan too soon and it fell apart alas no pictures of the inside but ohhh so good! Yum!!


Blueberry Cream Cheese Bread
adapted from thekeenancookbook


½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
⅓ cups Milk
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cups White Sugar
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.


7 Responses to “Blueberry cream cheese bread – SRC”

  1. Amanda E July 7, 2014 at 9:38 am #

    This looks fantastic! Want to give this a whirl without the orange zest tho – any ideas if that would work?!?

    • ilonaskitchen July 7, 2014 at 5:23 pm #

      yes! i actually left it out because i didn’t have any oranges 🙂

  2. Chit Chat Chomp July 9, 2014 at 12:50 am #

    Looks lovely – I’d love to know what did it ended up looking like inside? It looks almost “pudding” like…yum!

    • ilonaskitchen July 27, 2014 at 2:59 pm #

      after it cooled off it looked like a really dense not too bread like cake – delicious!

  3. ecavalla July 9, 2014 at 9:04 am #

    Looks so delicious!

  4. Sarah July 9, 2014 at 3:39 pm #

    great choice this month!


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