nor m's inspired blueberry cheesecake bread

How To Make nor m's inspired blueberry cheesecake bread

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  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.
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  Step 2
  These are the remaining ingredients. I did not use the lemon zest, I used the Lemon Bakery emulsion instead.
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  Step 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.
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  Step 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.
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  Step 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.
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  Step 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.
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  Step 7
  Now add in the Lemon Bakery emulsion and Vanilla Bean paste. Beat until completely blended.
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  Step 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.
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  Step 9
  Using only half of the batter, divide one half of the batter between BOTH pans,
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  Step 10
  Now make the cream cheese mixture by combining the cream cheese with the sugar, eggs and remaining ingredients, & beat until mixture is smooth.
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  Step 11
  Now divide the cream cheese mixture evenly between the 2 loaf pans and smooth out the top.
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  Step 12
  Now add the remaining Blueberry batter on top of each loaf pan.
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  Step 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.
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  Step 14
  Place both pans onto a shallow Jelly Roll pan, to catch any potential drips. NOTE: I DID NOT HAVE ANY.
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  Step 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.
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