1/2 cup butter
1/2 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
2 egg whites
1/4 cup white sugar
1 1/2 - 2 cups fresh blueberries
1 tablespoon all-purpose flour
1 tablespoon white sugar
8 oz cream cheese
1 egg
1/2 cup sugar
1 tablespoon flour
1 tablespoon orange zest

Filling
In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth.

Glaze
2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water

Combine the filling ingredients and set aside.

Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter.


Pour 1/2 of batter (or a little less) into a flour and greased bread pan. Layer filling over the batter and then finish with remainder of batter. This will create a layer of “cheese cake� between the blueberry batter.
Stir together the glaze ingredients and drizzle over the top of the unbaked bread.
Bake at 350 F for 55-60 minutes.

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