Fresh blueberry and vanilla bread with a cream cheese and orange zest filling. Top it off with a light sugar glaze. Easy to make and fun to slice into!
Flour and grease a bread pan. Preheat oven to 350.
Prepare the filling; (use filling ingredients). In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest. Beat until smooth. Set aside.
Prepare the glaze. Stir together the glaze ingredients and set aside.
Prepare the bread. Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat blueberries with 1 tablespoon flour and add them to the batter.Use fresh or frozen blueberries.
In a separate bowl, beat egg whites until soft peaks form. Add sugar (1/4 cup), 1 tablespoon at a time, and beat until stiff peaks form. Gently fold egg whites into batter.
Pour just under 1/2 of the batter into prepared bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.
Pour glaze over top of unbaked loaf and bake for 55-60 minutes. You may need to bake this for 5-10 minutes longer than needed, depending on your oven and how thick the bread is. Use the handy toothpick trick! Let cool.