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Recently I went blueberry picking and I ended up with about 10 pounds (no joke) of blueberries. I had NO CLUE what I wanted to do with all those blueberries, so here is JUST ONE of the recipes that I stumbled upon. It came out amazing!!
FOR THE BREAD:
½ cups Butter
½ cups Sugar
¼ teaspoons Salt
1 teaspoon Vanilla Extract
2 whole Egg Yolks
1-½ cup All-pupose Flour
1 teaspoon Baking Powder
1-½ cup Blueberries (up To 2 Cups, Which I Prefer)
1 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cups White Sugar
FOR THE FILLING:
8 ounces, weight Cream Cheese
½ cups Sugar
1 Tablespoon Flour
1 whole Egg
1 Tablespoon Orange Zest
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water
In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and orange zest; beat until smooth. (Be sure to use the measurements found under filling for these.) Set aside.
Stir together the glaze ingredients and set aside.
For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as youll 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 berries with 1 tablespoon flour and add them to the batter.
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. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased 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 at 350F for 55-60 minutes.
I will say that it ended up being a little more difficult than I thought to make, but it was well worth it!