Nor M's INSPIRED BLUEBERRY CHEESECAKE BREAD

Rose Mary Mogan

By
@cookinginillinois

Nor M here @ Just A Pinch posted this recipe some time ago, & reviewing the ingredients, I thought I had everything I needed, but soon found out I was missing a few ingredients, so I improvised and used what I had.

This is one of the most delicious Blueberry Breads I have ever eaten. It is so moist and full of flavor. I made 2 and gave one to my neighbor. I used a 12 X 4 1/2 X 3 1/4 inch size loaf pan, and was able to avoid using the foil as she did. A few of my steps are a bit different but the results are amazing. Her recipe defnitely is BLUE RIBBON WORTHY. Hope you try it real soon.


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Serves:

Makes 2 loaves using 12 inch X 4 1/2 size pans

Prep:

30 Min

Cook:

1 Hr 10 Min

Method:

Bake

Ingredients

BLUEBERRY BREAD MIXTURE

1 stick
butter, room temperature
1 1/2 c
sugar
3/4 c
heavy whipping cream
1/2 c
water + 1 tablespoon added to whipping cream to equal 1 1/3 cups
2 large
eggs, room temperature
4 c
self rising flour, i used white lily
2 tsp
cinnamon
1 Tbsp
vanilla bean paste or extract
1 Tbsp
lemon zest or lor ann professional kitchen lemon bakery emulsion
12 oz
frozen blueberries

CHEESE FILLING

16 oz
cream cheese, room temperature , softened
1 tsp
vanilla bean paste
1/2 c
sugar
2 large
eggs
1 tsp
lemon juice
1 tsp
lor ann lemon emulsion

STREUSEL TOPPING

1 stick
butter
3/4 c
sugar
1 tsp
cinnamon
3/4 c
flour
1/2 c
chopped pecans

Directions Step-By-Step

1
These are the main ingredients that I used to make Noreene's Blueberry Strusel Bread. Please note that if you use FROZEN BLUEBERRIES instead of fresh, the recipe MAY require an additional baking time of 10 minutes or so.
2
These are the remaining ingredients. I did not use the lemon zest, I used the Lemon Bakery emulsion instead.
3
These are the 12 inch non stick WILTON LOAF pans that I chose to use.But I also used a non stick Butter Flavored cooking spray. Spray pans and set aside till needed.
4
Using a sifter, add in the flour, & cinnamon and sift to a medium size bowl. Set aside till needed. NOTE: BECAUSE I USED A SELF RISING FLOUR, I DID NOT USE BAKING POWDER OR SALT.
5
Now add the softened butter with sugar beat well until creamy & then add the eggs one at a time to large bowl, and beat until creamy and smooth.
6
Gradually add in 1/3 of the flour and beat until cream & smooth, alternating with 1/3 of the whipping cream and water mixture, beating well after each addition. Repeat until all has been blended in.
7
Now add in the Lemon Bakery emulsion and Vanilla Bean paste. Beat until completely blended.
8
Notice the vanilla bean specks in the batter from the vanilla Bean paste. I used a spoon to add in the frozen blueberries to the batter, gently fold into the batter to mix.
9
Using only half of the batter, divide one half of the batter between BOTH pans,
10
Now make the cream cheese mixture by combining the cream cheese with the sugar, eggs and remaining ingredients, & beat until mixture is smooth.
11
Now divide the cream cheese mixture evenly between the 2 loaf pans and smooth out the top.
12
Now add the remaining Blueberry batter on top of each loaf pan.
13
Then proceed to make the Streusel Topping, by adding all of the streusel ingredients to a seperate medium bowl, and stir to mix together. Then evenly divide the topping between the 2 pans, top with additional pecan halves if desired, but not necessary.
14
Place both pans onto a shallow Jelly Roll pan, to catch any potential drips. NOTE: I DID NOT HAVE ANY.
15
Bake in preheated 350 degree F. oven for 1 hour to 1 hour and and 10 minutes or until toothpick inserted in center comes out clean. If using frozen berries you may require additional baking time.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American