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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. 
Congratulations on the baby, hope everyone is healthy and well. I have everything to make this bread, I can’t wait to try it!
Thanks Miss! Good luck with the bread, we are just about ready to make another loaf here- it was a great treat!
Made it. Loved it.
Yay!
So glad you liked it and that it worked out fine.
This looks so wonderful! After reading over the recipe, I have a question about ingredients and size.
At the bottom of the “for the bread”, it says “white sugar”. Do you mean powdered sugar/confectioners sugar at that point in the recipe? Also, in “for the glaze”, is that sugar regular or powdered (I ask here because i’ve glazed items before only using powdered but since this bakes in i’m not sure)
What size loaf pan is this recipe for? Does it make one loaf or two?
Hi Nicole!
Just regular sugar for both, no powdered needed. This one bakes in. A regular bread pan , 9x4x3, is good. Just one loaf. Let us know how you make out. This ones an awesome recipe
I tried to make this today and it completely fell apart!! I don’t know what I did wrong. I’m so bummed! The dough was still runny in some places, and I cooked it longer than suggested because I noticed at 60 minutes the top was jiggly.
Sorry to hear! I read some comments like this on the blog where I picked up this recipe. A couple thoughts
1) Did you overmix?
2) Was the cream cheese room temp or cold? I kept mine in the fridge until the last possible second
Hope you will try it again
If you get it right, it definitely is a winner
Just made this last night and it pairs perfectly with coffee for breakfast. Turned out great! Will definitely make again!
Does frozen blue berries work and do we need to thaw them out? Also the cream cheese should be as cold as possible?
I just read further up and found both of my answer! Thanks!:)
I made this and it was yummy thanks! I did use low fat cream cheese to cut the guilt
We did too
Glad you liked it!
I’m wanting to make this as a treat for coworkers. I bought these tiny paper loaf “dishes” that I can bake a bread in. Do you think it will work? Yes, it will be tedious since there are layers to this bread, but I think it could be awesome…
Hmm.. Having only made the bread in a regular loaf tin, I’d hate to give bum advice on making mini loaves. Personally, I’d stick to a regular sized loaf and wrap individual slices to give out. If you do attempt the mini loaves, let us know how it goes!
Chris,
A friend made this wonderful bread for us New Years Eve. But like many, she stated it called for a loaf pan, BUT when she made it , it took forever to bake and then came out crumbly.
She tried a bundt pan and OMGosh it came out awesome, no crumbles, easier to slice and wonderfully moist while still being baked all the way through.
Just thought you might like to try this too.
Hi Denise, this is great feedback! While a recent loaf we made came out fine, next time we’ll try the bundt pan just to change it up. This is great feedback for others who may be having trouble with the loaf pan. Thanks for sharing!
My cake turned purple! I had trouble mixing the blueberries into the thick batter without mashing them up and then folding in the egg whites on top of that just sealed the deal. I did use frozen blueberries, but I thawed them and patted them dry on paper towels as stated above. It’s still in the oven, so we’ll see how it turns out….
Oh no!! How did it turn out in the end? Crossing my fingers that it was just extra purple…
I freaked out too soon! The batter was absolutely Violet Beauregarde purple, but somehow when it baked up it came out just as pictured above! Tasted great, like halfway between a blueberry muffin and a moist coffee cake! Probably took about an hour to make with all of the separate bowls and mixing, and definitely took nearly 20 minutes longer to bake than the recipe specified. Other than that, it was a cinch!
So glad it worked out! Thanks for sharing your notes on the time too, I know that is helpful for others who may come across the same problem. Glad you enjoyed it!
I have made this loaf three times now, and each time it has looked nothing like the picture. I’m not new to baking, and rarely have a mishap but I can’t get the cream cheese layer in this recipe to blend with the rest of the bread. It always seems separate and curdled. Beside this issue the bread comes out great. The taste is fantastic and it looks mouth watering. Any suggestion on fixing this problem would be very welcomed:)
Hmm that is a perplexing problem! We’re going to have to look into the cheese separation issue as we haven’t come across it yet. Don’t know what is causing that! We’ll let you know if we come across a solution!
Hi I made your Blueberry Cream Cheese bread and It was a great success. We all loved it. I have posted it on my blog today. I had no prolbems with it. Thank you for a great recipe. Andi
I just took this out of the oven. I didn’t have oranges so I substituted grated lemon rind in the cream cheese mixture. It is delicious!
Blueberries and lemon are an excellent combination! Good call Roxanne!
I made this for the second time last night and it came out perfectly! My first attempt was another story…somehow, someway half of the loaf cooked to perfection and the other half was a runny mess. But when it works, it WORKS. This bread is simply to die for.
Little things to note:
-I also made the filling last, leaving the cream cheese refrigerated until the last possible second
-After you fold in the beated egg whites, the bread batter looks like a big ol’ blue mess. It’s OK…it will turn out well!
-I ended up baking mine for about 15 minutes longer than recipe called for, though it may just be my finicky oven.
Thanks for sharing! This is going in the family recipe box for sure.
Thanks for the feedback Elizabeth! I am certain it will be helpful to others!
putting this in my bread maker as we speak i hope it goes good:)
express setting here we come!!! thanks for recipe!
Curious to hear how it comes out with the bread maker- let us know if you get the chance!
Have you tried this with stawberries. I may substitute strawberries and then proceed to make grilled chocolate sandwiches for my wine bar. Thanks for the recipe!!!
Goodness. Grilled chocolate sandwiches sound amazing. Never tried with strawberries!
my email may have been typed incorrectly previously
Correction noted
First time making this and it came out soooo good!!! i think i need to use a slightly bigger loaf pan next time, I had to bake for an extra 20 min for the center to be baked. Will be making this again this weekend for brunch. Thanks!
So glad it came out alright Danielle! Yes, sounds like the smaller loaf pan needed the extra bake time. We definitely encourage fellow bakers to stick a toothpick in to test before pulling out of the oven as everyones bake time may be different. Enjoy this next weekend on brunch
Just put my attempt in the oven. Have some serious misgivings about how it will turn out, but can’t imagine it not tasting good, regardless of how it turns out! A few questions I have:
-Does the second layer of batter typically cover the filling? Mine seemed to just cover the middle, and start to blend with the filling below it.
-Does the glaze cover the top layer of batter, or spread as it bakes? My glaze was similar to the second layer of batter, creating a strip of glaze down the center of the batter.
Again, I’m sure it will be amazing to eat, just wondering if mine was different than most.
Hi Ruth! Here are our thoughts to your questions:
1) Second layer of batter has never covered the filling for us. Like you, it kind of blends. That’s ok. Somehow it all works out and comes out magically delicious.
2) Glaze definitely ended up being a strip down the center of the batter. Again, it’s ok. Will come out delicious.
We had the same misgivings when we first baked it (and indeed I’ve doubted myself the other times I’ve made it) but it always comes out alright at the end. Please update us on how yours came out!
Chris
Mine is in the oven right now so I’m not sure how it is going to turn out. But I do have a question…how can there be chunks of cream cheese in this when the directions say to beat until smooth? I did as you said and put it in the refrigerator until it was time to put it in the loaf. So, hopefully mine will turn out.
Hi Kathy! So we kept the cream cheese in the fridge and did not make the filling until everything else was done and half the batter was sitting in the loaf pan, waiting for the cream cheese filling. You’ll want to beat the cream cheese smooth as directions say, but you’ll do this with the cold cream cheese. As I mentioned to Ruth above, when you cover the cream cheese filling with the remaining batter you aren’t really going to cover up the filling completely. But its ok, it will work itself out in the oven.
Please update us on how yours came out!
Ahh, gotcha. My cream cheese was room temperature when I beat it. Once I made the filling, I put it back in the refrigerator. No matter…this was the most delicious bread ever. We loved it. Mine took at least 35 minutes longer to bake. It was worth the wait. Thank you, Thank you!!!
The bread turned out delicious, and looked great. I wasn’t sure how long to cool in the pan/on a rack. I waited until the pan was cool enough to handle for a second before grabbing with a hot mat, maybe 10-15mins. When I turned it out the bread broke into two sections, but still tasted delicious and was eaten tonight! Should I leave it in the pan to cool the entire time?
Ruth, mine was so heavy and dense that I had to be really careful with it. I left mine in the pan for about 15 minutes too. I was afraid it would get too soggy if I left it in longer. I put my cooling rack on top of the bread pan and then flipped the whole thing. When I was flipping the bread right side up, I did so very gently.
I made this yesterday and put toothpicks in to test for dryness. They came out dry but when the bread cooled the middle feel in. Must have to cook longer is all I can think.
Tasted great
Hi, I am planning to make this during weekend. My question is: what is the difference between bread and cake? I am European, and in my country this would be a called a cake rather than bread… Am I missing something?
Thanks and have a great weekend!
No you are probably right in calling it a dessert! I think I just call it bread so I don’t feel as bad eating it at a time other than dessert
In our house, if we call it bread we can eat it for breakfast
Cake is saved for after breakfast.
In all seriousness, it really is a cake masquerading as a “bread”.
Either way- hope you like it!
I usually use four smaller loaf pans when I make my breads such as banana bread. I don’t have a traditional sized bread pan. Do you think I could still make this bread in the smaller pans? But I do love the idea of making it in a bundt pan though but is there really enough batter to make a bundt blueberry bread?
Hi Lisa,
Never tried it ourselves, BUT we did have a reader give feedback that she was able to make the bread in mini loaves. I’d try that over the bundt … Good luck!
I was worried when I put this in the oven. The top layer was sinking into the cream cheese layer. It was not a problem…it came out spectacular! Had to cook an extra 20 minutes but it was worth it! Yummy!
I made this delicious bread earlier this week. Very, very good! I will definitely be making this again.
I made it tonight….AMAZING!!!’ Thanks so much. Will make again. Might try small pans too and see how it turns out.
After cooked Does it have to be refrigerated or can it be in a sealed container? Sorry silly question. I’m a little paranoid without asking. Lol
Hi Angela. So glad you made it and loved it! It really is tasty isn’t it? A little bit of work but worth it! Go ahead and wrap that up nice and tight (we just use plastic wrap) and leave it out on your counter. It will keep for a few days. That’s if it doesn’t get eaten!
OMG this is GREAT bread!! I made it for a party but we ate it instead! Fantastic recipe!
I have made this three times in the past few days….small loaves, big loaves, muffins….all come out perfectly. Muffins took about 35 min. It freezes well too! You really cant miss with this recipe!
Thank you so much!! My family loves it!! I did put mine in the fridge after it cooled for in the morning, i will have to try it next time by wrapping it up and keeping it out..Great instructions too!!
Hello, Read the entire blog (twice!) as the blueberry cream cheese bread looks delicious. Made exactly how you stated, no variations at all. Did not work, cooled in the pan for 15 minutes before turning out on a rack, fell apart, raw dough inside, no flavor to the bread batter. As I use frozen blueberries in my lemon blueberry biscotti and they never burst, not sure why the thawed and floured ones did. However I will attempt once more before retiring this recipe.
Oh no! Linda that is Terrible!!! With a capitol T! I hope that it was a fluke and that the next attempt is successful! Maybe try testing with a toothpick (or spaghetti noodle, or whatever your tester of choice is) and adjusting the bake time until it comes out clean? We’ll be crossing our fingers for you!