Blueberry Crumble Cream Cheese Bread
Directions
- 1Preheat oven to 350F. Line a 9x5 inch baking pan with parchment paper and spray with nonstick cooking spray.
- 2Make the blueberry jam by cooking blueberries, sugar and cinnamon in a medium skillet over medium heat until sugar dissolves and blueberries burst. Remove from heat and divide into two bowls; chill in refrigerator.
- 3Make streusel topping by combining flour, cinnamon, sugar, and melted butter with a fork. Set in fridge until ready to use.
- 4Whisk oil, egg, sugar, and Greek yogurt in a large bowl. Stir in sifted flour, baking powder, baking soda and salt until just combined.
- 5Beat cream cheese, egg, powdered sugar, flour, and vanilla extract until smooth.
- 6Assemble by layering half the cake batter, half the blueberry jam, then the cream cheese filling. Top with remaining cake batter, remaining jam (reserving 1 tablespoon), and streusel topping. Bake on a sheet pan for 45-55 minutes, then cool.
- 7Whisk reserved blueberry jam, powdered sugar, and milk to make icing and drizzle over the cooled loaf.
Ingredients
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup Greek yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
- 1 1/2 teaspoons cinnamon
- 1/4 cup brown sugar
- 8 ounces cream cheese, softened
- 1 large egg
- 1/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 tablespoon blueberry jam
- 3/4 cup powdered sugar
- 1-3 tablespoons heavy cream or milk
Equipment
9x5 inch baking panparchment papermedium skilletmedium bowllarge bowlwhiskstand mixersheet pan
