BLUEBERRY-LEMON CHEESECAKE ALMOND STREUSEL BREAD

Ingredients

• CHEESECAKE FILLING:
• 8 ounces cream cheese at room temperature
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon zest
• STREUSEL:
• 1/4 cup all-purpose flour
• 2 tablespoons butter
• 2 tablespoons brown sugar packed
• 1/4 teaspoon ground cinnamon
• 1/4 cup sliced almonds
• BREAD:
• 2 cups all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/4 cup butter softened
• 1 large egg
• 1/2 cup Almond Cooking Milk plus 2 tablespoons
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries

Instructions

1. PREHEAT oven to 325° F. Grease and flour 9 x 5-inch loaf pan.
2. FOR CHEESECAKE FILLING:
3. BEAT cream cheese in small mixer bowl until smooth. Add sugar, egg, vanilla extract and lemon zest; mix until smooth. Set aside.
4. FOR STREUSEL TOPPING:
5. COMBINE flour, butter, brown sugar and cinnamon in small bowl with fork until mixture resembles coarse crumbs. Stir in almonds. Set aside.
6. FOR BREAD:
7. COMBINE flour, cinnamon, baking powder and salt in small bowl. Beat sugar and softened butter in large mixer bowl until mixture is grainy. Add egg; beat well. With mixer on low, add almond milk and vanilla extract. Gradually add flour mixture until incorporated. Mixture will be thick. Gently stir in blueberries.
8. SPREAD half of bread batter evenly into prepared pan. Gently pour cheesecake filling over bread batter. Sprinkle batter with 1/4 cup streusel. Dollop small amounts of remaining bread batter over streusel topping; use back of spoon to gently spread evenly. Sprinkle with remaining streusel.
9. BAKE for 1 hour 15 to 1 hour 25 minutes. Cool in pan on wire rack for 15 minutes. Run knife around edge of bread. Remove bread to wire rack to cool completely before slicing. Store covered in refrigerator.