Blueberry Cheesecake Bread


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

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
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}
2 tbs Sugar
1/2 tsp Vanilla
1 half of a vanilla bean seeds {optional}
1 tsp milk
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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