Blueberry Lemon Pound Cake

My friends and I love blueberries, therefore I decided to transform my southern grandmother’s classic pound cake recipe into a sugar free version all while adding fresh blueberries.

The glaze to go over the pound cake is a delightful thick consistency. If you want more of a thinner glaze increase the lemon juice amount to 3-4 tbsp. Remember, if you use that much lemon juice, the taste will be quite lemony!!

Blueberry Lemon Pound Cake

Serves: 16

Ingredients

Cake:

1 cup butter, softened

8 ounces cream cheese

¾ cup Swerve (if not sweet enough, can us 1 cup)

10 eggs (I know it’s a lot!)

½ cup Swerve, set aside

3 tsp. lemon extract

3 tsp. vanilla extract

2 ¼ cups almond flour

½ cup coconut flour

2 tsp. baking powder

2 ¼ cups blueberry

2 tbsp. coconut flour

Glaze:

½ cup Swerve Confectioners

2 tbsp. lemon juice

Directions

Cream together the butter, cream cheese, and sweetener. In large bowl, blend in the eggs, lemon and vanilla extracts.

In a separate large bowl, combine the almond flower, coconut flour, and baking powder. Slowly stir in the flour mix into the egg mixture.

Coat blueberries in coconut flour (extra 2 tbsp.), then stir into batter. Pour batter into a greased bundt pan (silicone pan, no grease needed).

Bake at 325° F for 1 hour 15 min or until toothpick inserted into center comes out clean.

Cool on wire rack.

For glaze, stir lemon juice into powdered sweetener to consistency of choice. Drizzle of cake when cooled.

For more info Read Here: Blueberry Lemon Pound Cake