⏱ Time:
Prep: 15 minutes
Bake: 50–55 minutes
Total: 1 hour 10 minutes
🍽 Servings:
10 slices
🧾 Ingredients:
Bread Batter:
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1½ cups all-purpose or whole wheat flour
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¾ cup sugar or sugar substitute
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1½ tsp baking powder
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¼ tsp salt
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½ cup unsweetened applesauce or oil
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2 eggs
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½ cup low-fat milk
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1 tsp vanilla extract
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1 cup blueberries (fresh or frozen, tossed in 1 tsp flour)
Cream Cheese Swirl:
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4 oz reduced-fat cream cheese, softened
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3 tbsp sugar or sugar substitute
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1 egg yolk
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½ tsp vanilla
👩🍳 Instructions:
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Preheat oven to 175°C (350°F). Grease a loaf pan.
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Beat cream cheese, sugar, yolk, and vanilla until smooth.
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In a bowl, whisk flour, baking powder, salt, and sugar.
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In another bowl, mix applesauce, eggs, milk, and vanilla.
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Combine wet and dry ingredients gently. Fold in blueberries.
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Pour half batter into pan, spread cream cheese layer, top with remaining batter.
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Swirl lightly with knife.
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Bake 50–55 minutes until toothpick comes out clean.
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Cool 15 minutes before slicing.
🌟 Pro Tips:
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Toss blueberries in flour to prevent sinking.
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Add lemon zest for brightness.
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Use parchment sling for easy removal.
📊 Nutrition (Per Slice – Approx):
Calories: 190
Protein: 5g
Carbs: 28g
Fat: 6g
💡 Weight Watchers Points (Estimated):
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Regular version: 6 points per slice
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Light version (fat-free cream cheese + sugar substitute + skim milk): 4 points per slice
❓Q/A Notes:
Q: Can I use frozen blueberries?
Yes — don’t thaw; fold in frozen.
Q: Can I freeze this bread?
Yes — wrap slices individually and freeze up to 2 months.
Q: Can I make muffins instead?
Yes — bake at 180°C (350°F) for 18–22 minutes.
Q: How do I keep it moist?
Use applesauce and don’t overbake.
Q: Can I make it gluten-free?
Yes — use 1:1 GF flour.