Here’s a delicious Gluten-Free Blueberry Cream Cheese Loaf Recipe you can share in your group or use at home:

Gluten-Free Blueberry Cream Cheese Loaf

Ingredients

For the loaf:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum if needed)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup sugar
• 2 large eggs
• ½ cup yogurt (or sour cream)
• ¼ cup melted butter (or oil)
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries (tossed in 1 tsp gluten-free flour)

Cream Cheese Filling:

• 8 oz (225g) cream cheese (softened)
• ¼ cup sugar
• 1 egg yolk
• ½ tsp vanilla extract

👩‍🍳 Instructions

1️⃣ Prepare the cream cheese layer:

Mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.

2️⃣ Make the batter:

In a bowl, whisk flour, baking powder, baking soda, salt, and sugar.

In another bowl, mix eggs, yogurt, melted butter, and vanilla. Combine wet and dry ingredients.

Gently fold in blueberries.

3️⃣ Assemble:

• Pour half of the batter into a greased loaf pan
• Add cream cheese mixture on top
• Add remaining batter over it
• Lightly swirl with a knife (optional)

4️⃣ Bake:

Bake at 175°C (350°F) for 50–60 minutes, or until a toothpick comes out clean.

Serving Tips:

• Let it cool completely before slicing
• Chill for a richer cheesecake-like texture
• Serve with tea or coffee ☕

Notes:

✔ Use certified gluten-free flour
✔ Don’t overmix batter
✔ Frozen blueberries work perfectly (do not thaw)

Result:

Soft, moist, slightly tangy, creamy in the middle with juicy blueberries in every bite!