DELICIOUS BLUEBERRY STREUSEL CHEESECAKE BREAD.
I absolutely love Blueberries. I combined a cheesecake filling and a cinnamon streusel topping to my bread recipe. This is no ordinary blueberry bread. "Wow," it is amazing! I brought a loaf to my neighbors. They told me "they couldn't put it down." They absolutely loved it. This has also become a family favorite. Reheat...
Provided by Nor Mac
Categories Other Breakfast
Time 1h25m
Number Of Ingredients 26
Steps:
- 1. Heat oven to 350°. Grease and flour 2 large loaf pans. I line mine ith foil and grease. It makes for easy removal from pam. beat softened butter with the sugar. Add the eggs,and beat well. on low speed add the milk,and vanilla. Mix until combined.
- 2. Sift the flour,baking powder,cinnamon,and salt in to the butter mixture. Blend on low with mixer. Gently stir in the blueberries, and lemon zest. Fresh or frozen berries are fine.
- 3. Divide 1/2 the batter between the 2 loaf pans,and spread evenly. Make the filling in another bowl.
- 4. 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.
- 5. 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.
- 6. Divide the streusel and top the 2 loaves with the Streusel topping. Place them in the oven. Bake at 350 degree's for about 1 hour and 10 minutes,or until pick comes out clean. Remove from oven and cool completely. Store cooled bread in the fridge.
NOR M'S INSPIRED BLUEBERRY CHEESECAKE BREAD
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...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 1h40m
Number Of Ingredients 24
Steps:
- 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.
BLUEBERRY SHORTBREAD CHEESECAKE
I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!
Provided by QueenofSuburbs
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 9h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
- Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
- Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
- Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
- Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
Nutrition Facts : Calories 613.3 calories, Carbohydrate 71.3 g, Cholesterol 134.9 mg, Fat 34.2 g, Fiber 2 g, Protein 8.3 g, SaturatedFat 20.9 g, Sodium 330.7 mg, Sugar 48.3 g
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
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.
FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)
This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 4h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Prepare a 9 x 9-inch pan.
- To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
- Pat into bottom of the pan.
- Chill for about 25-30 minutes (or until the crust is completely cold).
- After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
- In a bowl beat softened cream cheese with sugar until smooth and well combined.
- Add in half and half cream and the pudding mix; beat until well blended.
- Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
- Chill for 4 hours.
- Before serving spread the remaining can blueberry pie filling over the top.
- If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.
Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5
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