BLUEBERRY CHEESECAKE BREAD
I received this recipe from a recipe group I belong to. I thought it sounded very good and easy. I bet you could use other kinds of muffin mixes and it would be wonderful. Would be good with a hot cup of coffee.
Provided by Elaine
Categories Quick Breads
Time 1h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Prepare muffin mix as directed on package, including adding the blueberries.
- Pour half of the batter into a greased 9 x 5-inch loaf pan.
- To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth.
- Spread the cream cheese filling over the layer of muffin batter in the pan.
- Pour the remaining batter on top of the filling.
- To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon.
- Sprinkle streusel topping over the top of the batter.
- Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
- Cool, then refrigerate before serving.
BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY CHEESECAKE BREAD
Categories Bread Berry Breakfast Dessert Bake Cocktail Party Vegetarian Quick & Easy Spring Summer
Yield 12 2 loaves
Number Of Ingredients 24
Steps:
- beat softened butter with the sugar. Add the eggs,and beat well. on low speed add the milk,and vanilla. Mix until combined. Sift the flour,baking powder,cinnamon,and salt in to the butter mixture. Blend on low with mixer. Gently stir in the blueberries. Fresh or frozen are fine. Divide 1/2 the batter between the 2 loaf pans,and spread evenly. Make the filling in another bowl. Combine all filling ingredients and beat until smooth. Divide batter and spread on top of the blueberry batter in the 2 pans. Top both loaves with the remaining blueberry batter. make the Streusel. Place all ingredients in a food processor except for the nuts. Pulse until crumbly,or use a fork or pastry knife to cut the butter with the ingredients until crumbly.Add in nuts if wanted to crumb mixture. Divide the streusel and top the 2 loaves with the Streusel topping. Place them in the oven. Bake at 325 degree's for 1 hour - 70 minutes,or until pick comes out clean. Remove from oven and cool completely. Store cooled bread in the fridge.
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