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