Blender Chicken Pot Loaf Cake

In a saucepan, heat the butter and olive oil, and sauté the onion and bell pepper until lightly golden.

Add the garlic and sauté for one more moment. Then, incorporate the cooked shredded chicken, mixing with corn, peas, and tomato.

Add the dried seasonings, parsley, and finally, a generous spoon of cream cheese (in a tub) to make the filling creamy.

Prepare the batter in the blender: add the milk, vegetable oil, eggs, garlic powder, and salt, and blend well.

Add the all-purpose flour to the blender mixture and blend again until incorporated. Finish by adding the baking powder and blending briefly.

Grease a baking pan (preferably a springform pan with parchment paper) and pour half of the blended batter into the bottom.

Spread all the chicken filling over the first layer of batter and cover it with the remaining liquid batter.

Bake in a preheated oven at 350ºF (180ºC) for approximately 45 minutes to 1 hour, or until it is golden and firm.