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