BLUEBERRY CREAM CHEESE SWIRLY BREAD

BLUEBERRY CREAM CHEESE SWIRLY BREAD …. oh my! Serious soft, sticky, creamy yummy! Happy baking!

Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients? For this easy recipe, I’ve used regular ingredients which you will be able to get at your local supermarkets.

I’ve also used frozen blueberries because they simply aren’t readily available all year round and this blueberry cream cheese swirly bread recipe is so very popular over Thanksgiving and Christmas, yep, when blueberries aren’t in season, then frozen blueberries are just perfect for this!

In fact, using frozen blueberries is preferable in this recipe, so I do suggest if you have got fresh blueberries, be sure to freeze them for a couple of hours before using. This is because the blueberries do have a tendency to burst in the heat of the oven so starting off with them frozen just helps keep their shape once their baking in the oven.

Ingredients

THE DOUGH

• 1 cup milk
• 2/3 cup sugar
• 1 1/2 tablespoons active dry yeast
• 1/2 Cup butter, softened
• 2 large eggs
• Zest of 1 Lemon
• 1/2 teaspoon salt
• 4 1/4 cups all-purpose flour Plus extra for kneading/rolling

THE FILLING

• 10 oz FROZEN Blueberries. (keep them frozen until ready to use)
• 1/4 cup Powdered sugar (for the blueberries)
• 8 oz package of cream cheese (room Temperature)
• 3 Tablespoons Powdered Sugar mixed into the cream cheese

THE GLAZE

• 3/4 cup powdered sugar
• 3 tablespoons butter, melted
• 2 Tablespoons heavy cream

Instructions

Make the dough

1. In a small bowl warm the milk in the microwave at 30 second intervals until warm to touch. Make sure it is not so hot you can’t put your finger in. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar. Cover and leave for about 10 minutes until frothy.
2. Add the softened butter, eggs, grated lemon zest and salt. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
3. 3Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl, add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.

For full instructions please see : lovefoodies.com

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