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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Blueberry Cream Cheese Bread Recipe

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This recipe for Blueberry Cream Cheese Bread is from The Baker Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
FOR THE BREAD:
½ cup butter, softened
¾ cup sugar
¼ tsp salt
1 tsp vanilla extract
2 whole eggs
1½ cup flour
2 tsp baking powder
⅓ cup milk
2 cups blueberries
1 Tbl flour

FOR THE FILLING:
8 oz cream cheese
½ cup sugar
1 Tbl flour
1 whole egg
Directions:
Directions:
Preheat oven to 350º
Grease and flour one large loaf pan or four mini loaf pans.
In a bowl, cream softened cream cheese, ½ cup sugar, 1 Tbl flour, and egg. Set filling aside.
Cream together butter and sugar until light and fluffy (about 3-4 minutes). Add salt and vanilla. 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 and 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.
Spread half of batter into the bottom of prepared load pan(s). 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.

 

 

 

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