Wednesday, January 6, 2016

get it while it's hot


1/2 cups butter {1 stick, softened}
3/4 cups sugar
1/4 teaspoons salt
1 teaspoon vanilla extract
2 whole eggs
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/3 cups milk
2 cups blueberries
1 tablespoon all-purpose flour
8 ounces cream cheese {softened}
1/2 cups sugar
1 tablespoon flour
1 whole egg
1 teaspoon orange extract {optional}
Preheat oven to 350 degrees Fahrenheit. Grease and flour one large loaf pan or four mini loaf pans. Set aside.
In the bowl of a stand mixer, cream softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, egg and orange extract. Set filling aside.
Cream together butter and sugar until light and fluffy {about 3-4 minutes}. Add salt and vanilla extract. Add eggs, one at a time, beating well after each addition. In a separate bowl, whisk together flour and baking powder. Fold in half of dry ingredients into butter-sugar mixture, then add milk, then the remainder of dry ingredients. Toss blueberries in tablespoon of flour and fold into batter. Your batter will be thick.
Spread half of batter into the bottom of prepared loaf pan{s}. Using a spatula, spread cream cheese filling on top. Spread the remainder of batter over cream cheese and bake in preheated oven for 30-35 minutes {for mini loaf pans} or 50-55 minutes {for large loaf pan}. Allow to cool in pan for at least 20 minutes before removing. Wrap leftover bread in plastic wrap and store in refrigerator.


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