Blueberry Cheesecake Bread – a delicious recipe with muffin mix, Filling, cream cheese, almond extract, sugar, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees.
2
Prepare muffin mix as directed on package, including adding the blueberries.
3
Pour half of the batter into a greased 9 x 5-inch loaf pan.
4
To prepare the filling, in a separate mixing bowl, beat together cream cheese, almond extract, sugar, lemon juice and egg until smooth.
5
Spread the cream cheese filling over the layer of muffin batter in the pan.
6
Pour the remaining batter on top of the filling.
7
To make the streusel topping stir together melted butter, flour, sugar, chopped nuts and cinnamon.
8
Sprinkle streusel topping over the top of the batter.
9
Bake at 375 degrees F. for 35 to 45 minutes or until toothpick inserted into middle comes out clean.
10
Cool, then refrigerate before serving.
368
kcal
Calories
23
g
Fat
37
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 (18 1/4 ounce) package blueberry muffin mix, Filling, 1 (8 ounce) package cream cheese, softened, 1/2 teaspoon almond extract, and more.
Yes, Blueberry Cheesecake Bread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
