The Jacoby family business just keeps growing.
What started as a feed and seed company in Melvin has now grown to include a restaurant in East Austin that specializes in serving beef raised at the family ranch.
The eatery recently added Sunday brunch service, where new pastry chef Mindy Cohrs
can show off some of her pastries, including sticky buns and kolaches, but there are a few Jacoby family recipes that she makes, too. One of them is this blueberry cream cheese bread that comes from owner Adam Jacoby’s mom, Kelli. (The bread also makes its way into Cohrs’ blueberry French toast.)
It’s not quite blueberry season just yet, but this bread would make a lovely addition to your Easter brunch next weekend, or enough muffins to feed the family all week.
Blueberry Cream Cheese Bread
1 cup sugar
1 (8 oz.) package cream cheese
1/2 cup butter, softened
1 tsp. vanilla
1 3/4 cup flour
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. baking soda
1/4 cup milk
3/4 cup quick-cooking oats
1 heaping cup blueberries, fresh or frozen
Preheat oven to 350 degrees. Mix together the sugar, cream cheese and butter. Add the eggs and vanilla. In a separate bowl, combine the flour, baking powder, salt and baking soda, and then add half of the dry mixture to the wet ingredients. Pour in milk and then mix. Add remaining flour mixture and mix well. Add oats and blueberries and stir to combine.
Place the batter in a loaf pan or muffin tins that have been sprayed with cooking spray or lined with parchment paper. Bake for 18-20 minutes for muffins or
40 50-60 minutes for a loaf.
— Kelli Jacoby
Editor’s note: The baking time for this bread is longer than the 40 minutes initially called for. Depending on the size of your loaf pan, you’ll need to bake it for at least 45 minutes or 10-20 minutes longer.