Ya’ll there is this blueberry bread that I am madly in love with. Blueberry Cheesecake Bread!
About 2 years ago, before we were gluten free, I fell in love with a blueberry cheese cake bread. I would make it sometimes twice a week because we would go through it so fast. Once we became gluten free, I worried that I wouldn’t be able to have this bread again.
Fear that it wouldn’t be the same because it was gluten free kept me from trying to bake a loaf.
Finally, I tried it out with my favorite gluten free flour and ya’ll, this momma’s taste buds and belly were happy, happy, happy! This is a recipe you are going to want to make today! Then come back here and tell me how long it lasted in your home.
We went blueberry picking at the start of the season and the six of us were able to pick 9 pounds of blueberries in a half hour. That means we are going to be having a lot of our favorite Blueberry Cheesecake Bread this summer!
The day that I made this bread, I made some fresh jam. Preservative free. Oh, did I tell you the best part? I made it in my bread maker! That’s right. I have the Zojirushi BB-PAC20. I followed the directions in my manual, and bam, the best blueberry jam I have ever had. Barely any sugar! I use my bread machine to make our sandwich bread and now jam! Love this machine.
Isn’t this plate of goodness just perfect?
Whoops, not exactly, it was missing a cup of coffee! There we go. That’s better. That’s real life right there. Who has a slice a bread like that without coffee?
This loaf was gone the day I made it. I, I mean the kids, couldn’t get enough of it.
Are you drooling yet? Ready for the recipe?
Ingredients
- ½ cups grass- fed butter {we use KerryGold}
- ½ cups Organic Sugar
- ¼ teaspoons Redmond's Real Salt
- 1 teaspoon Vanilla Extract
- 2 whole Egg Yolks
- 1-½ cup All-pupose Gluten- Free Flour {we use Jule's Gluten free}
- 1 teaspoon Gluten- free Baking Powder
- 1/3 cups Milk
- 2 cups Fresh Blueberries
- 1 Tablespoon Gluten-free All-purpose Flour
- 2 whole Egg Whites
- ¼ cups Organic Sugar
- 8 ounces, Whipped Cream Cheese {you can use block cream cheese, but I have found that the whipped makes the cheese cake layer super soft and moist!}
- ½ cups Organic Sugar
- 1 Tablespoon Gluten-free Flour
- 1 whole Egg
- 1 drop of Wild Orange Essential Oil or 1 Tablespoon Orange Zest
Instructions
- Preheat oven to 350F.
- First, make the filling by combining whipped cream cheese, sugar, 1 tbsp GF flour, egg, and 1 drop of wild orange essential oil or orange zest and beat in your mixer until smooth.
- To make the bread start by adding 1/2 cup of butter and sugar to a mixer and cream until it's fluffy. Add your salt and vanilla and once it's mixed add the 2 egg yolks being sure to set aside the egg whites for later. Mix until creamy.
- In a separate bowl combine 1 1/2 cups flour and 1 tsp baking power. Slowly combine this mixture to with milk and egg yolk mixture.
- Add 1 tbsp GF flour to the 2 cups of berries and coat and add them to the batter.
- Using hand mixer, beat egg whites until soft peaks form then add 1 tablespoon at a time of the 1/4 cup organic sugar and beat until stiff peaks form. Gently fold the egg whites into batter.
- Grease your bread pan and pour 1/2 of the batter in, layering the filling over the batter, and finishing with the remainder of your bread batter on top.The middle will be your cheese cake once baked!
- Stay close to your kitchen to smell that goodness baking.
- Hop on the computer and tell me how much you love me for sharing this gem of a recipe with you!
- Bake at 350F for 55-60 minutes.
Recipe adapted from Savannah’s Savory Bites.
Disclosure: This post contains affiliate links.
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The post Gluten Free Blueberry Cheesecake Bread appeared first on Organized SAHM.
