Orange Blueberry Muffin Bread with Orange Cream Cheese Icing

adapted from: PBS

1/2 c. unsalted butter, room temperature

1 c. sugar

2 eggs

2 tsp. grated orange zest

1 tsp. vanilla extract

1/2 c. plain yogurt

1 Tbl. milk

2 c. all-purpose flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1 1/2 c. blueberries

Orange Cream Cheese Icing

From: Jenn@eatcakefordinner

2 oz. cream cheese

zest of 1/2 an orange

1/2 c. powdered sugar

1 - 2 Tbl. fresh orange juice

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the grated orange zest, vanilla, yogurt and milk and mix until combined. In a separate bowl, combine the flour, baking powder and salt. Add the blueberries and toss to coat in flour mixture.

Add wet ingredients to dry ingredients and stir until just combined, batter will be very thick. Scoop batter into a greased 9x5-inch loaf pan. Bake for about 70 minutes or until a toothpick inserted in the center comes out clean. If top starts to get too brown while baking, tent with a piece of foil over the top. Remove from oven and cool in pan for 10 minutes, then remove from pan and cool. Top with orange cream cheese icing, slice and serve. Makes 1 loaf.

For the Orange Cream Cheese Icing: Microwave cream cheese for about 15 seconds or until very soft. Add the remaining ingredients and stir until smooth and creamy, adding as much orange juice as needed to reach desired icing consistency. Drizzle over cooled loaf.