Blueberry Cream Cheese Mixture:
Combine the blueberries, 1/3 cup swerve, and lemon juice in a medium saucepan. Smash down the blueberries and bring to a boil, and then reduce the heat to medium and simmer for about 15 minutes. Add in the cream cheese, greek yogurt, and 1/3 cup swerve, and two scoops of protein. Mix until combined. Set aside to cool until ready to fill the dough.

Babka Dough:
Whisk together flour, 2.5 tbsp of sugar and salt in a bowl. Warm almond milk in the microwave for 30-40 seconds and add 1/2 tsp sugar. Sprinkle the yeast over the milk and stir to combine. Let sit for about 5 minutes until the yeast starts to foam. Add your egg, vanilla, flour, sugar and salt to the yeast mixture. Combine and mix until the dough is smooth. Add the softened butter by the tablespoon and mix until incorporated and dough comes together but is sticky. Cover the bowl with plastic wrap and let rise in a warm place for 90 minutes until the dough is about doubled. Punch down the dough and scrape out onto a floured surface. Sprinkle with flour and shape into a rectangle. Spread with your blueberry cream cheese mixture and roll into a long log. Cut the log in half lengthwise, and then move the end of one of the halves over the top of the other half, continuing to lay them over each other until the entire log has been braided together. Place into a loaf pan with greased parchment paper. Let rise for another hour and bake at 350 for 40 minutes and let cool!