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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.

INGREDIENTS

LOAF

  • 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

 

INSTRUCTIONS

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