Blueberry Lemon Cream Cheese Loaf

Moist and creamy "cheesecake" loaf bursting with fresh blueberries, A lovely breakfast or brunch or, of course, dessert, explore the possibilities with the flours and sweeteners of your choosing.

 

As noted many times in this space, I am a savory girl, although I do like to bake and enjoy the fruits of the experience in moderation. My husband and friends have no trouble sharing with me. More often than not, my favorite baked goods are berry treats, such as muffins or loafs and of course cheesecake. This moist and creamy loaf, bursting with fresh blueberries, brings together that treasured cheesecake experience, with a loaf twist. Already I have made it twice so as to share the perfected result with my readers.

There has been lots of renewed interest in coconut sugar over the past few years. Recently, I was offered a sample to try from Grace Foods. Organic, made from gently boiled sap collected from coconut flower buds, it is free of artificial flavors, preservatives and coloring. Baking is a key test for new sugar products, and I give this natural alternative to processed sugars a happy pass in my kitchen. For most recipes, especially ones calling for brown or cane sugar, but also for granulated sugar, just substitute an equal amount of coconut sugar. If you must put sugar in your coffee or tea, then go ahead. Coconut sugar is also believed to have a relatively low glycemic index. Moderation is essential when it comes to sugar, even if processed naturally, but we all need a bit of sweetness in our lives.

Bread:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup + 3 tablespoons coconut sugar or granulated sugar
• 1/2 teaspoon sea salt
• 1 teaspoon pure vanilla extract
• 2 large eggs, separated
• 1 1/4 cups unbleached white flour or soft spelt flour
• 1/4 cup cake flour or white flour
• 1 teaspoon baking powder
• 1/3 cup yogurt or milk
• 2 teaspoons fresh lemon juice
• 1 1/2 to 2 cups fresh blueberries, dusted with a few teaspoons of flour

Filling:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup coconut sugar or granulated sugar
• 1 tablespoon unbleached white flour or spelt flour
• 1 large egg
• 1 teaspoon fresh lemon juice

Glaze:

• 2 tablespoons granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 1/2 teaspoons fresh lemon juice

Instructions:

• Preheat an oven to 350°. Butter and lightly flour a 10-inch loaf pan.
• Begin by preparing the loaf batter. In a large bowl, cream together the butter and 1/2 cup of the sugar until light and fluffy. Stir in the salt and vanilla, and then beat in the egg yolks until creamy.
• In a medium bowl, combine the flours and baking powder. Add the dry ingredients to the butter and sugar mixture alternately with the yogurt or milk and lemon juice, stirring until combined. Gently fold in the blueberries.
• In a small bowl, beat the egg whites until soft peaks form. Add the remaining 3 tablespoons of sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the egg whites into the batter.
• To make the filling, beat the cream cheese, sugar, flour, egg, and lemon juice in a medium bowl until smooth.
• To make the glaze, whisk together the sugar, vanilla and lemon juice in a small bowl.
• To assemble the loaf, spoon about 1/2 of the batter into the prepared loaf pan and spread evenly. Scoop the filling over the cake layer and spread evenly. Top with the remaining batter, again spreading it out evenly. Spoon the glaze over the loaf.
• Bake for 50 to 60 minutes until golden brown on top and a cake tester comes out clean when inserted into the middle of the loaf. Let sit in the pan for 15 to 20 minutes to cool, then turn out onto a wire rack to cool to room temperature. slice and serve.

Makes 1 10-inch loaf

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