Healthier Blueberry Cream Cheese Loaf
Here’s a deliciously rich and blueberry packed loaf for your feed! Super easy to make and can be pre-sliced and frozen for a quick breakfast, snack, or dessert.
- 1 cup frozen (or fresh) blueberries
- 2 eggs
- 1 cup white whole wheat flour + 1 tbsp
- 1 scoop Devotion angel food cake protein powder
- 3/4 tsp baking powder
- 3/4 cup erythritol
- 1 tsp vanilla extract
- 1 pinch of salt
- 1-2 tbsp lemon juice
- Rind of half a lemon
- 1/2 cup coconut oil
- 4 Oz Neufchâtel cheese
- 1 tsp nutmeg
GLAZE (OPTIONAL, for a sweeter loaf)
- Swerve confectioners sugar substitute
- Unsweetened almond milk
MACROS (10 slices)
Cal 166 F8 C18 P7
In a small bowl mix blueberries with 1 tbsp flour and set aside.
In a mixing bowl, use an electrical mixer to beat together Neufchâtel cheese, coconut oil, erythritol and vanilla extract until creamy. Lower speed on mixer and beat in each egg, one at a time.
In a separate bowl, sift flour, salt, nutmeg, and baking powder. Gradually mix into the wet mixture. Fold in blueberries.
Pour the batter into a pre-greased loaf pan and bake at 350 F for about 50-60 minutes or until toothpick comes out relatively clean.
While loaf is warm, mix Swerve confectioners sugar and almond milk (3:1 ratio) to make a glaze. Once desired consistency pour onto loaf.
Allow loaf to cool before slicing, and enjoy!
Recipe by Joelle Mouhanna, IG @balancingmd