Blueberry Cream Cheese Quick Bread
This quick bread is moist and delicious. It goes perfectly with coffee or tea for an afternoon visit with friends. It makes a great second breakfast, too. I know this from experience.
Using fresh blueberries, as opposed to frozen, keeps them mostly whole. The cream cheese layer melts into the batter giving the quick bread a moist interior. All of this yumminess is topped with the slightest taste of sweet glaze.
Here are some options for Blueberry Cream Cheese Quick Bread
This recipe is very customizable — these are just a few ideas to get your ideas flowing!
- Substitute blueberries with fresh cranberries, raspberries, or blackberries
- Sub in lemon zest for the orange zest in the cream cheese layer
- Add citrus zest to the glaze
- Try adding a ¼ teaspoon of ground cardamom to the glaze
- For a thicker and more substantial glaze, add less water
- Make French toast! After slicing, dip the blueberry quick bread slices in beaten egg, and fry up in a sauté pan until golden on both sides. Serve dusted with confectioners’ sugar, lots of butter, and warmed maple syrup.
Blueberry Cream Cheese Quick Bread
This quick bread is moist and delicious. It goes perfectly with coffee or tea for an afternoon visit with friends. It has fresh blueberries, a cream cheese layer, and finished with a sweet glaze.
Servings: 12 Slices
Equipment
- stand mixer with paddle and whisk attachments
- 5" x 9" Loaf pan
Ingredients
Cream Cheese Layer
- 1 – 8 oz. package cream cheese
- 1 tablespoon all purpose flour
- 1/2 cup sugar
- 1 egg
- Zest from one medium-sized orange
Quick Bread
- 1/2 cup butter room temperature
- 3/4 cup sugar divided into 1/2 cup and 1/4 cup
- 2 egg yolks
- 2 egg whites
- 1/4 tsp salt
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/3 cup milk
- 1 pint container fresh blueberries pat dry with towels if wet
- 1 tablespoon all purpose flour
Glaze
- 2 tablespoons icing sugar
- 1/2 teaspoon vanilla
- 1 teaspoon water
Instructions
Cream Cheese layer
- In the bowl of a stand mixer with paddle attachment, beat cream cheese, flour, sugar, egg and orange zest together until smooth. Transfer to another bowl and set aside. Wash out stand mixer bowl and paddle as you’ll be using them again.
Quick Bread
- Pre-heat oven to 350°F. In a large bowl, mix together 1 1/2 cups flour and baking powder together. Set aside.
- In the bowl of a stand mixer with paddle attachment, cream butter and 1/2 cup of the sugar together until fluffy. Add eggs yolks, salt and vanilla and mix until combined and smooth. Add flour and milk, alternating between the two until completely blended. Scrape mixture into a large bowl and set aside. Wash out stand mixer bowl completely to remove any traces of fat.
- In a large bowl, toss blueberries and 1 tablespoon of flour until coated. Set aside.
- In the bowl of the stand mixer using the whisk attachment (or use a hand mixer), beat egg whites until soft peaks form. With mixer running, slowly add 1/4 cup sugar until combined and stiff peaks form.
- Fold together egg whites and batter. Fold in blueberries carefully, to keep from breaking them.
- In a 5 x 9 loaf pan, spoon in half the batter and smooth out to the sides of the pan. Spoon in all of the cream cheese layer and smooth out. Spoon the rest of the batter into the pan.
- Bake at 350°F for 50-60 minutes, or until a tester comes out clean.
Glazing the Quick Bread
- Mix together icing sugar, vanilla and water and stir until smooth.
- Allow quick bread to cool slightly before removing from pan, and spoon glaze over top, allowing to run down the sides.
- Cool completely before slicing and serving.
- Makes 1 quick bread loaf.
Notes
Did you make the Blueberry Cream Cheese Quick Bread? Post a photo on Instagram, and tag me @dinneratlulus and use the hashtag #dinneratlulus.