Monday, July 21, 2014

Gluten Free Blueberry Cream Cheese Bread

I really love a sweet bread...banana bread, pumpkin bread, zucchini bread...you get the idea, so when I saw a recipe for a bread with blueberries and cream cheese, I had to try it out!  This gluten free Blueberry Cream Cheese Bread will be added to my sweet bread recipes for sure!  It came out like a moist pound cake with a cheese filling like you would find in a cheese danish.  It is packed with blueberries and would make a nice breakfast bread with a cup of coffee or tea...well, you know what I'll be having for breakfast tomorrow!

Gluten Free Blueberry Cream Cheese Bread

My loaf came out pretty dense, but that might be because I made a big mistake and decided to invert the loaf on my cooling rack pretty soon after it came out of the oven, and what I ended up with was a gooey mess, with melted cream cheese pouring out of the upside down loaf as it started to collapse on itself.  I don't know how I did this (probably the quick prayer helped), but I managed to quickly pick up the deflating loaf, turn it over and plop it back in the loaf pan.  It was truly a miracle. Once the Gluten Free Blueberry Cream Cheese Bread was back in the pan, it looked normal again.   I let it sit and cool on the cooling rack and then placed it in the fridge for a few hours and  it came out fine.  I would be interested to see how it would be had I not done that, perhaps it would be a bit lighter...but you know what, I like it dense, so I'm happy either way!

Sometimes our mistakes in the kitchen turn out to be something good, right?  And we all have made mistakes in the kitchen, my friend, but that can't stop us from trying things out, especially when you are trying to turn recipes into gluten free recipes.   It's trial and error, and sometimes trial and success!

I hope you try this out.  Let me know how yours comes out when you do!

Gluten Free Blueberry Cream Cheese Bread

GLUTEN FREE BLUEBERRY CREAM CHEESE BREAD
Recipe from:  Goodies Gone Gluten Free
Slightly Adapted from: Organized Sahm

Bread:

1/2 cup butter
3/4 cup sugar (divided)
1/4 tsp. salt
1 tsp. vanilla extract
2 whole egg yolks
1 1/2 cups all-purpose Gluten Free Flour (I used Mama's Almond Blend)
1 1/2 tsp. xanthan gum (if using a flour that does not contain xanthan)
1 tsp. baking powder
1/3 cups milk
2 cups blueberries
1 Tablespoon gluten free all-purpose flour
2 whole egg whites

Filling:

8 ounces whipped or block cream cheese
1/2 cup sugar
1 Tablespoon gluten free flour
1 whole egg
1 Tablespoon orange zest

Preheat the oven to 350 degrees F.  To make the bread, add 1/2 cup of butter and 1/2 cup sugar to mixer and cream until fluffy.  Add salt, vanilla and 2 egg yolks ( make sure and save the whites for later), mix until creamy.  In a separate bowl combine 1 1/2 cups of flour and 1 tsp. baking powder, and if needed, the xanthan.  Slowly add flour mixture to butter and sugar mixture, alternating with milk as you mix with mixer until combined. The batter will be quite thick at this point. 

 Add 1 Tbsp. of gluten free flour to the 2 cups of blueberries and coat.  Add the berries to the batter (because the batter is thick you will need to gently work at folding in the blueberries completely with the batter without smashing them up.  This will take some time to do it delicately, but the berries will eventually incorporate).  In another bowl, using a hand mixer, beat the egg whites until a soft peak forms, then add 1 Tbsp. at a time of the 1/4 cup of sugar and beat until stiff peaks form.  Gently fold the egg whites into the batter.

To make the filling, in a separate bowl combine cream cheese, sugar, 1 Tbsp. gluten free flour, egg, and orange zest and beat with mixer until smooth.

Grease your loaf pan (I used an 8-inch pan) and pour 1/2 of the batter in, and top with the cream cheese filling, then pour the remainder of the batter over the filling.  The middle will be like a cheesecake once baked.  Bake for 55-60 minutes, or until the top is nicely brown.  Because of the cream cheese center, it will be a bit wiggly, but the bread on top should be firm and come out with moist crumbs when toothpick is inserted.  Let the pan cool on rack completely, then place in fridge for a few hours until it is set, and invert loaf on plate.

2 comments:

  1. Replies
    1. I know she can! If she doesn't want to, I'll make it for you next time you come.

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