Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, cream cheese stuffed blueberry loaf. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I love this recipe for Blueberry Stuffed French Toast. It can be made for two, or twenty. Most stuffed french toast recipes are made the night before I used blueberries, but strawberries, blackberries and/or raspberries would be delicious as well.
Cream cheese stuffed blueberry loaf is one of the most well liked of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Cream cheese stuffed blueberry loaf is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have cream cheese stuffed blueberry loaf using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cream cheese stuffed blueberry loaf:
- Prepare 2 cups flour
- Get 1/2 cup white sugar
- Make ready 1 package blueberries + 1 teaspoon flour for coating them (to prevent sinking to the bottom of the loaf)
- Prepare 2 teaspoons baking powder
- Take 1/2 teaspoon baking soda
- Take 1 cup sour cream
- Get 1/2 teaspoon salt
- Take 1/2 cup milk
- Make ready 1/4 cup oil
- Make ready 1 egg
- Take Filling:
- Make ready 8 oz 8 oz cream cheese softened mixed with:
- Take 1 tbsp 1 tablespoon powdered sugar
Melt butter in a skillet over medium heat. Dip the bread in the egg mixture. Fry slices (on both sides) until golden brown. The blueberry compote is super easy to make in the pressure cooker.
Steps to make Cream cheese stuffed blueberry loaf:
- Heat oven to 375. Mix wet ingredients and mix dry ingredients then combine.
- Coat blueberries in the flour and lightly fold in.
- Put 1/2 the batter in a greased loaf pan and spread the cream cheese filling down the center.
- Pour remaining batter on top and throw a few more blueberries on top of the loaf.
- Bake 35-45 minutes covering with foil halfway through.
I posted my Pressure Cooker Blueberry Compote recipe on Pressure Cooking Today. Eva's slices the bread into very thick slices, so one piece of stuffed French toast is a generous serving. The filling is not cooked in the French toast. We used blueberries for this recipe. Try your favorite berries—maybe strawberries or raspberries.
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