Homemade Blueberry Bread Recipe with Blackberry Cream Cheese Spread
I grow blueberries and blackberries here on the farm and I love to use them any way I can.
Easy Blueberry Bread Recipe with Cream Cheese Spread I remember picking wild blueberries when I was a child; we called them huckleberries. If you are lucky enough to find these they work great in this bread. They just seem to have more taste!
Homemade Blueberry Bread with Blackberry Cream Cheese Spread
Fresh blueberries are wonderful in this quick bread. It freezes well.
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Bread
Cuisine: American
Keyword: blackberry cream cheese spread, blueberry bread, blueberry bread recipe
Servings: 4 servings
Calories: 588kcal
Author: Chloe Tuttle
- 1 large egg
- 1/4 cup corn or vegetable oil
- 3/4 cup sugar
- 1/2 cup fresh mashed blueberries (about 4 ounces whole blueberries)
- 1 1/2 Tablespoons blueberry or seedless blackberry jam
- 1/2 cup shredded sweetened coconut plus 1 Tablespoon for sprinkling on top of loaves
- 1 cup self-rising flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
To Make the Blueberry or Blackberry Cream Cheese Spread:
- 4 ounces cream cheese softened to room temperature
- 2 Tablespoons blueberry or seedless blackberry jam
Preheat oven to 350 degrees. Grease two mini bread pans using cooking spray with flour like Baker’s Secret.
Whisk egg in large mixing bowl. Stir in oil and sugar.
Wash blueberries and drain. Mash and chop the berries until some juice is released. Some of the blueberries will still be whole and this is just fine. You need ½ cup mashed berries. Add blueberries to the oil egg and oil.
Stir in the jam and coconut.
In medium-size mixing bowl stir together the flour, cinnamon, cloves and salt. Add the dry mixture to the blueberry mixture.
Pour into loaf pans, filling about 3/4 full. Sprinkle the tops with the reserved coconut – the SECRET ingredient
Bake for 30-35 minutes until lightly browned or until a straw inserted into the center comes out clean. With moist breads like this Blueberry Bread, it is difficult to know when they are done. The straw or small knife inserted into the bread technique is the best way to know. You can’t just go by the time. Be careful you don’t overcook.
Cool on wire racks for five minutes. Remove bread from pans and continue to cool until ready to slice. To store, wrap in clear wrap. This bread will keep fresh for several days. The recipe can be doubled.
TO MAKE THE CREAM CHEESE SPREAD:
* Note: I often use half blueberries and half blackberries for this bread. If you are using frozen berries, drain off some of the liquid.
Yield: 2 small mini loaves and ½ cup blackberry spread Calories: 588kcal | Carbohydrates: 75g | Protein: 11g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 353mg | Potassium: 133mg | Fiber: 1g | Sugar: 47g | Vitamin A: 790IU | Vitamin C: 3.3mg | Calcium: 125mg | Iron: 1mg
Read more about Chloe’s Blueberry bread
How to Make Strawberry Jam – Step by Step
Canning Jam for Dummies – Step-by-Step How To Make Strawberry Jam
How to make strawberry jam – start to finish: Of course, fresh berries are better for the jam, but you can use frozen berries.
Tasty Strawberry Jam Recipe is delicious!
Spring is berry pickin’ time, so get ready to make Strawberry Jam.
My father taught me how to raise a garden and how to cultivate an orchard; my mother taught me how to can this home-grown produce and to make jam. [continue reading…]
Making Pull Candy – the Old-Fashioned Way
Pull Candy Recipe – Old Time Stewed Sugar
Old Fashioned Pull Candy is still the best!
My mother called this wonderful confection pull candy or stewed sugar. Some folks call it taffy. When she described a child’s pretty blond hair she would say it was the color of stewed sugar — a gorgeous translucent white color with a faint golden tint.
Making this recipe during the holidays or in the New Year seems appropriate for me – it brings back memories of winter on the farm in the kitchen with my mother who was also named Chloe. She told me that when she was growing up, folks in the neighborhood would have a Candy Pulling party and they had so much fun. Click to read more about Pull Candy
Homemade Eggnog Recipe – Yes, it is Safe!
This EGGNOG Recipe is the best ever and it is made with real eggs.
Make this eggnog at least 2-3 weeks before you plan to imbibe. It doesn’t take long to make, but it can be messy. I almost made the mess that couldn’t be cleaned up.
National Public Radio (NPR) wanted proof, so they got some scientists to test the recipe. These scientists added salmonella bacteria to the nog and tested it. Good news! The bacteria could not grow in the alcohol.
Click to get recipe and to see why this eggnog is Safe!
The holiday season brings up memories of holidays past
For me, they are often memories of wonderful food and recipes from my farm bed and breakfast. I have been writing Chloe’s Blog since 2007 and have gathered some great old family favorites and some new and exciting recipes that my mom never heard of.
Click to get all 7 holiday recipes
Explore New Tastes and Textures — It’s Vegetarian Awareness Month
While waiting on the plane to carry me back to Big Mill B&B, I decided to dash off a quick blog post in honor of Vegetarian Awareness Month (October).
I’ve been 95% vegetarian for decades, so it is second nature for me. But it can be quite a fun adventure to explore the tastes and textures of vegetarian recipes.
Here are eight recipes from Chloe’s Blog to make it easy to dip your toe in:
Rutabaga & Rice Soup
Gazpacho – Chilled Tomato Soup
Good-For-You Couscous Salad
Zucchini Grape Tomato Quiche
Barney’s Killer Salsa
Hayman Sweet Potato Fries
Chloe’s Sweet Potato Soup
Bon Appetite!
Big Mill Bed and Breakfast 252-792-8787
Fig Bread Recipe with a Nip of Grand Marnier
If you like figs, you will love this Fig Bread –
I bet you will like it even if you don’t like figs!
Homegrown Figs are just wonderful
I love figs and fig trees; I now have four fig trees planted in my orchard. That might be a bit obsessive, but this is a farm and I can share. When figs get ripe, they come in great profusion, so I needed some recipes to use all these great fruits of the gods. I make Fig Preserves or Jam and Fig Bread.
Click to get the Fig Bread Recipe From Big Mill BB innkeeper Chloe
Citrus Party Punch Recipe
Do you need an easy punch recipe for that special summer party?
This great-tasting party punch is quick and easy to make and pretty – and you can do most of the prep ahead of time. Here is the recipe. [continue reading…]
Washing Berries in a Vinegar Wash
Does washing berries in a vinegar wash keep them fresh longer?
Fresh picked berries are yummy. Recipe for storing berries below
Everyone has an opinion. I think you should at least give it a try, then decide. I know the vinegar wash works for me, but then I think white vinegar is “gold.” We use it here at Big Mill B&B for an eco-friendly cleaning product. I also use it as a fabric softener. [continue reading…]
Innkeeper’s Suet Recipe for Bird and Breakfast
Innkeeper’s Suet Recipe
Our special Earth Day gift to birds here at Big Mill Bird & Breakfast
Earth Day is just around the corner, so it seemed like a perfect time to celebrate the birds we love with a suet recipe they delight in eating.
When I am cooking for the bed and breakfast guests, I also make suet for our lovely feathered travelers. And this suet recipe is made from things that we all have in our larders, especially innkeepers. Recipe below is easy! Click here for Suet Recipe for the BIrds
