When I was little, every year for my birthday my dad would bake me blueberry muffins for breakfast. Well here is a “grown-up” twist to one of my childhood favorites.
Ingredients (broken up by what it’s used for):
Bread:
1/2 c butter
1/2 c sugar
1/4 tsp salt
1 tsp vanilla
2 whole eggs
1-1/2 c flour
1 tsp baking powder
1/3 c milk
2 c blueberries
1 Tbsp flour
2 egg whites
1/4 c sugar
Filling:
8 oz cream cheese
1/2 c sugar
1 Tbsp flour
1 egg
Glaze:
2 Tbsp sugar
1/2 tsp vanilla
1 tsp water
I started with the bread, leaving the cream cheese in the refrigerator until the batter was done and it was time to make the filling. So…
Bread:
Cream the butter and 1/2 cup sugar until fluffy. Add salt and vanilla. Add egg folks only (but save th whites because we’ll be using them soon); beat until creamy, now set aside.
Now in a separate bowl, mix 1 1/2 c flour and baking powder. Add this mixture, alternating with milk to the egg yolk mixture.
Coat your blueberries with 1 tablespoon flour then add to the batter.
In a different bowl, beat egg whites until soft peaks form. Add the 1/4 cup sugar (1 Tbsp at a time) and beat until stiff peaks form. Fold the egg whites into the batter.
Pour 1/2 of the batter into a greased and floured bread pan.
Filling:
In a medium bowl, mix cream cheese, sugar, 1 tablespoon flour and egg. Beat until smooth.
Glaze:
Stir ingredients together until well mixed.
Layer the filling over the batter then finish with the remaining batter.
Pour the glaze over the top of unbaked bread and bake at 350· for 65 minutes.
This was absolutely delicious! My entire family loved it! I have a feeling we’ll be having this bread often. I hope your family loves it as well.
-Lauren
