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Blueberry breakfast bread




Source of Recipe


Jill Pouliot Handke cookbook






List of Ingredients



• 1/2 C butter softened
  
• 1 (8oz) cream cheese softened
  
• 2 eggs
  
• 1/3 C milk
  
• 1 1/4 C sugar
  
• 2 C flour
  
• 1 t baking powder
  
• 1 1/2 C fresh or frozen blueberries
  
• 1/2 t baking soda
  
• 1 t vanilla
  
• Topping
  
• 1/2 C brown sugar
  
• 1/2 C flour
  
• 1 t cinnamon
  
• 3 T butter
  






Instructions



1. Grease and flour Bundt pan. Mix topping; set a side
   
2. Cream butter, cream cheese, and sugar until light. Add eggs and vanilla beat well.
   
3. Add dry ingredients to creamed mixture, alternating with milk.
   
4. Fold in blueberries. Put half of topping in bottom of pan.
   
5. Pour batter over topping.
   
6. Spread rest of topping over batter.
   
7. Bake 40–50 minutes at 350°. Let’s set 10 minutes before removing from pan.
   
8. Bake three bread loaves at 350° for 50 minutes
   
9. Bake 11 Texas sized muffins at 400° for 25 minutes.
   



RECIPE CONTINUES

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