Anecdotes and Apple Cores and thought it was exactly the kind of twist of the traditional that I love to feature here on Tempting Tuesdays!
BLUEBERRY CREAM CHEESE BREAD
FOR THE BREAD
1/2 cups butter (1 stick, softened)
3/4 cups sugar
1/4 tsp salt
1 tsp vanilla extract
2 whole eggs
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cup milk
2 cups blueberries
1 TBSP all-purpose flour
FOR THE FILLING
8 ounces cream cheese (softened)
1/2 cup sugar
1 tablespoon flour
1 whole egg
1 teaspoon orange extract (optional)
Preheat oven to 350 degrees Fahrenheit. Prepare one large loaf pan or four mini loaf pans. Set aside.
In the bowl of a stand mixer, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, egg and orange extract. Set filling aside.
Cream together butter and sugar until light and fluffy (about 3-4 minutes). Add salt and vanilla extract. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and baking powder. Fold in half of dry ingredients into butter-sugar mixture, then add milk, then the remainder of dry ingredients.
Toss blueberries in tablespoon of flour and fold into batter. Your batter will be thick.
Time to layer! Spread half of batter into the bottom of prepared loaf pan(s). For the 4 mini loaf pans I used about 1/2 cup of batter in each pan. Using a spatula, spread cream cheese filling on top. Spread the remainder of batter over cream cheese and bake in preheated oven for 30-35 minutes (for mini loaf pans) or 50-55 minutes (for large loaf pan). Allow to cool in pan for at least 20 minutes before removing. Wrap leftover bread in plastic wrap and store in refrigerator.