Blueberry Lemon Cream Cheese Loaf

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Blueberry Lemon Cream Cheese Loaf

Ingredients

For the Loaf:

  • 1 ½ cups Almond flour

  • ½ cup Coconut flour

  • ½ cup Granulated monk fruit or erythritol sweetener

  • 2 teaspoons Baking powder

  • ½ teaspoon Salt

  • 3 large Eggs, room temperature

  • ½ cup Sour cream or plain Greek yogurt

  • ¼ cup Melted butter (unsalted)

  • 1 tablespoon Lemon zest (freshly grated)

  • 2 tablespoons Fresh lemon juice

  • 1 teaspoon Vanilla extract

  • 1 cup Fresh blueberries (tossed in 1 teaspoon of coconut flour to prevent sinking)

For the Cream Cheese Swirl:

  • 4 ounces Cream cheese, softened

  • 1 large Egg yolk

  • 2 tablespoons Granulated sweetener

  • ½ teaspoon Vanilla extract

Instructions

1. Preparation Preheat your oven to 350°F. Grease a standard loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. Mix the Dry Ingredients In a large mixing bowl, whisk together the almond flour, coconut flour, sweetener, baking powder, and salt until no lumps remain.

3. Combine the Wet Ingredients In a separate bowl, beat the 3 eggs. Stir in the sour cream (or yogurt), melted butter, lemon zest, lemon juice, and vanilla extract until smooth.

4. Merge and Fold Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries using a spatula, being careful not to burst them.

5. Make the Cream Cheese Filling In a small bowl, use a hand mixer to blend the softened cream cheese, egg yolk, sweetener, and vanilla until creamy and smooth.

6. Assemble the Loaf Pour about two-thirds of the lemon blueberry batter into the prepared loaf pan. Drop dollops of the cream cheese mixture over the batter. Top with the remaining batter. Use a butter knife or skewer to gently swirl the cream cheese layer through the batter—don’t over-mix, or the swirl will disappear.

7. Bake Place the pan in the center of the oven and bake for 50 to 60 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Note: If the top is browning too quickly, loosely cover the pan with aluminum foil after the 40-minute mark.

8. Cool and Serve Allow the loaf to cool in the pan for at least 20 minutes before lifting it out using the parchment paper. Let it cool completely on a wire rack before slicing to ensure the cream cheese center is set.

Serving Suggestion

For a “Wildcard” variation, you can replace the blueberries with raspberries or add a handful of toasted slivered almonds to the top before baking for an extra crunch.

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