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
