Blueberry Cheesecake Bread

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I really have to thank the Keenan Cookbook for this over the top amazing bread! I saw it all over Pinterest and I just knew that this needed to be made in the P and P Kitchen.  Oh boy was it good! Like gone in an afternoon good.  Both my husband and I had no will power over this bread.  That Cheesecake layer…….. *drool*  The original recipe just called it cream cheese bread, but that just doesn’t do it any justice.  I have made some changes to the original recipe as the filling portion really was too much and it just all spilled out of the baking dish.  Not that I am complaining because that really was the best part!  It’s just that I couldn’t exactly cut it into slices we had to eat it with a spoon for the most part.  I was able to get these 3 slices to look presentable enough to photograph.  In my version that I am giving you I cut the filling amounts in half so you won’t have that trouble.  Now if you are in the mood for Blueberry Cheesecake SPOON bread then by all means double the filling amounts!

Do you see that ribbon of amazing cheesecake filling? The sweet sweet blueberries just floating in there so pretty and tasty. The bread portion was just so light and airy and that vanilla glaze, oh my!  You are going to think that you have died and gone to dessert heaven with this bread.  Dessert, oh yes this can be a dessert.  It could also be breakfast, this is perfect for a brunch, or like in our case the day I made this it was breakfast, lunch, dinner and dessert! Oh if only we could eat desserts for every meal and never pay the consequences! If we could I would have a slice of this everyday.  Look at it wouldn’t you?

Here you get a closer look at that vanilla glaze. Oh So Yummy!

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Blueberry Cheesecake Bread

Blueberry Cheesecake Bread

This Bread is a must make for any Brunch or Breakfast Gathering!

This recipe was adapted from The Keenan Cookbook's Blueberry Cream Cheese Bread.

Ingredients

  • Bread:
  • 1/2 cup butter room temp
  • 1/2 cup sugar + 1/4 cup
  • pinch of kosher salt
  • 1 tsp vanilla
  • 2 eggs YOLKS only keep the whites
  • 1 and 1/2 cups AP flour
  • 1 tsp Baking POWDER + 1 tbs
  • 1/3 cup milk
  • 2 cups frozen blueberries thawed and drained VERY WELL on paper towels
  • the 2 egg WHITES
  • Filling:
  • 4 oz of cold cream cheese {that's half a package}
  • 1/4 cup sugar
  • 1 tbs flour
  • 1 whole egg
  • 1 tbs orange zest {optional}
  • Glaze:
  • 2 tbs Sugar
  • 1/2 tsp Vanilla
  • 1 half of a vanilla bean seeds {optional}
  • 1 tsp milk

Instructions

  • Preheat oven to 350
  • whip the egg WHITES with the 1/4 cup sugar until stiff peaks form set aside
  • in a mixer with the paddle attachment
  • Cream the butter and sugar until fluffy
  • add the vanilla and salt
  • add the egg YOLKS
  • slowly add the 1 and 1/2 cup of flour and the baking POWDER
  • add the milk
  • mix until dough forms
  • coat the blueberries with the 1 tbs flour and add them to the dough
  • gently fold the whipped egg WHITES into the batter {this was a little hard for my with my bad shoulder so I had Hubby do it}
  • now to make the filling
  • in a separate bowl with a hand mixer combine all filling ingredients until smooth
  • in a greased loaf pan add slightly less than half the bread dough
  • spread the filling on top
  • add the remaining bread dough
  • bake at 350 for 55 min
  • You won't be able to do the tooth pick test because of the filling layer
  • remove form oven and let cool about fifteen min
  • Mix all the glaze ingredients and pour over warm loaf
  • let cool completely and slice and serve!
  • Enjoy
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34 thoughts on “Blueberry Cheesecake Bread”

  11. Oh my…your blueberry cheesecake bread looks amazing! I guess it won’t last longer than an afternoon at my house either if I make it (and I know it’ll be soon!) Eating it with a spoon sounds like fun! ha. :P but I’ll take your advise and do 1/2 of the filling.
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