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No Baby yet. Just in case you were checking in for that. 
But hey, while you’re here, check out this gorgeous blueberry cream cheese bread. I baked it on Sunday as part of Rachel’s birthday celebration, along with an almond cake she likes.
The recipe itself may look long and detailed, but it isn’t that tough to make. It probably took me about a half hour to get it in the oven, though who knows how much of that was spent entertaining Baby Boy or carefully reading the directions.
There were a few comments along with this recipe from people who made it and had trouble with it. We didn’t have trouble, but I wanted to mention it here because I’d hate for you to have trouble. In addition to the recipe you’ll find below, here is what I was extra careful about:
- I left the cream cheese in the fridge until the bread batter was ready, only then did I make the filling with the chilled cream cheese.
- I was VERY careful folding the whipped egg whites into the batter. I did this using a silicon spatula, not a blender or stand mixer.
- I baked an extra 5-10 minutes or so until a toothpick came out mostly clean.
- I used frozen blueberries which I thawed and patted dry on paper towels.
The blueberry cream cheese bread came out fantastic. Honestly. Just look at those pictures. It was also delicious and moist. My in laws were over and helped us polish off 3/4 of it before dinner time.
Enjoy! Have a nice weekend, and maybe we’ll see you on Tuesday if still no Baby
Ingredients
- FOR THE BREAD:
- ½ cups Butter
- ½ cups Sugar
- ¼ teaspoons Salt
- 1 teaspoon Vanilla Extract
- 2 whole Egg Yolks
- 1-½ cup All-pupose Flour
- 1 teaspoon Baking Powder
- ⅓ cups Milk
- 1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
- 1 Tablespoon All-purpose Flour
- 2 whole Egg Whites
- ¼ cups White Sugar
- FOR THE FILLING:
- 8 ounces, weight Cream Cheese
- ½ cups Sugar
- 1 Tablespoon Flour
- 1 whole Egg
- 1 Tablespoon Orange Zest
- FOR THE GLAZE:
- 2 Tablespoons Sugar
- ½ teaspoons Vanilla
- 1 teaspoon Water
Instructions
- Filling
- In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
- Glaze:
- Stir together the glaze ingredients and set aside.
- For the bread:
- Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
- In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
- Coat berries with 1 tablespoon flour and add them to the batter.
- In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.
- Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
- Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.
Recipe from: Savannah’s Savory Bites
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Welcome to The Keenan Cookbook! We're your hosts Chris & Rachel. 
I made this today – it was delicious and I will make it again but do have a few comments: I used a 9×5 pan and it took 1 hour and 32 minutes to be done. It took the top layer a LONG time to thoroughly cook. So it took 35-40 minutes longer than the recipe says. Additionally, be prepared to use lots of mixing bowls – you need four for the different steps. Lastly the cream cheese mixture makes a lot, I didn’t even use it all. If you don’t want a lot of cream cheese, I would halve that part of the recipe. Overall though it was very tasty and so moist!
I love this bread and so do my boys. I have it in the oven now for some back to school comfort. It is a pain in the neck though!
I was just reading through the comments and I did not keep my cream cheese mixture cold this time! I hope it doesn’t ruin the bread because it was so GREAT the first time. I really want it to come out nice for my boys’ first day of school. I will be so upset!
Agreed, it is a pain to use a Million and a half bowls to make (oi). I am crossing my fingers that the cream cheese- hope your boys had (will have?) a great first day at school!
It Came Out Great. Yay. Guess Cream Cheese Doesn’t Have To Be Cold After All
And for the record, the reciepe cooked exactly as directed both times. I used all the cream cheese. It didn’t take any longer in time to bake. I would consider calling it a loaf cake because it is certainly more like blueberry cheese cake than a bread. Thanks again. Boys are happy.
your right it is more like a bread pudding, like my mom made growing up….. mines in the oven now, but it seemed like there wasn’t enough of the bread mixture for the filling…? guess ill see what happens.
Just made this with my girls. Hope it turns out.
This is a great recipe. Have made it several times and our coffee group loves it! Thanks for sharing it.
Could I use a mixture of strawberries blue berries and rasberries, and maybe even black berries?
Mixed berries sounds like a fabulous idea!
OK ! this is in the oven as I type
hopefully it comes out delish because it sure looks good in the picture. I think I may have a problem because my whites did not come to a hard peek but,,, we shall see ! thanx for the recipe 
Mines in the oven now!! Crossing my fingers it looks as good as yours!! And taste yummy;)
I sure hope this turns out for me. I’m not much of a baker. My hand mixer just broke so I’m using a hand mixing wand, but the egg whites are not fluffing. Tragedy and it looks so delish! Hope it’s ok.
I made this today and it turned out great! I call it a little bit of heaven. The only thing I would do different is add a little less sugar or skip the glaze all together. A little sweet for us.
Wow! My mother used to make this bread, and I was recently wishing I still had the recipe…thanks so much for the memories! I can’t wait until blueberry season now
Made this last night and it turned out so good!! Must admit all the different bowls and mixes made me apprehensive about the final result.. Not to mention I’ve never made something in bread format before! Took exactly an hour to bake. I used two small baking loaf aluminum tins and split the batter between them. Just wanted to report it came out perfect that way!
What an absolutely beautiful recipe, I am going to make this for our dieting group meeting tonight. I was searching for a blueberry recipe and this is the best one I have found. Thank you
Just took my loaf out of the oven and can’t wait to taste it. It looks perfect, just like the pic but I know that’s not a guarantee it taste good (been there before ☺️)…. I do agree though that it’s a pain to make…. Way too many bowls.
My daughter and I have made this 5 times now and it has turned out every time. The only changes were that we left out the zest and added some fresh squeezed lemon and only put 1/4 cup sugar in the filling layer. We mixed it differently every time. The first time with the egg whites beaten separately, the following times adding the whole eggs to the sugar and butter. It turned out fine every which way with less bowls and hassle. Plus everything blended together better in the end without the egg whites whipped separately. We just leave it cook till its set however long that may be. We also line the loaf pan with parchment that has been sprayed with pan spray so we can easily lift the whole thing out.
I made this this weekend and took into work for everyone to try…although half was pretty much gone before it made it in as it tasted so good!! I had no problems with the recipe quantities or cooking times and will definitely be making this again soon. Thanks for the post!
Just made it! It looked beautiful until I tried to take it out of the pan! It’s kind of a mess.. But will still eat it:)
I made this tonight. I doubled the recipe so I could give my mom a loaf.. omg the kitchen looked like a bomb went off! Next time I won’t double only because it was hard to judge half for the bottom layers so the cream cheese is closer to the top. Also never made it before so we shall see.. I do recommend that this is NOT a thing to start making at 1am.. lol lots of steps its 2 now and its still in oven..
I’ve made this every year for Christmas since I found this recipe back in 2013. It’s a labor intensive, but very worth the effort. I’ve made a few changes to the original version, which only vary slightly from the original. I double this recipe and make up 3 foil pans from the mixtures. Instead of the orange zest I use lemon. I’ve changed the glaze a bit using lemon juice instead of the water. I also triple the glaze mixture from the original because I like the glaze to cover the entire surface of the loaf. It gets nice sweet crisp top this way. Great gift to hand out for the holidays!
Does the butter need to be softened for the bread or mix cold?
Omg I’m SO making this tomorrow. Just the thought of whipping the eggs white and add then to the batter makes my mouth water! I do that with my pancakes and they are the best pancakes ever! So fluffy! Of course baking powder is a must. Will leave another comment once it’s done. I find this recipe very simple. I love to bake:-D