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Have company coming or need something for a special brunch? This gluten free lemon blueberry pound cake recipe is sure to please all!
I needed to find a recipe to use up some frozen blueberries. We’ve been hoarding them in our freezer for almost two years. So, it’s time to use them up.
We pick a lot of blueberries over the summer because a friend invites us when his blueberry bushes are producing. It’s way too many berries to eat at once. Most of them end up getting frozen.
I used to make a blueberry syrup to use on pancakes, waffles, or mix into plain yogurt. However, I’ve been trying to cut back on natural fruit sugars.
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While looking for a recipe, I stumbled upon a few lemon blueberry pound cake recipes. That gave me the idea to use an old pound cake recipe from my strawberry shortcake post and adapt it to use blueberries.
I ended up doubling the ingredients for the pound cake and added two cups of blueberries. Then, dumped it into a silicone bundt pan. I had actually bought the silicone pan last year, but never used it. This was the perfect opportunity to test it out!
Doubling the original pound cake recipe was the perfect amount for the bundt pan. And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! I was very happy about that. I’ve had trouble with low carb cakes sticking to regular metal pans so I’ve invested in several silicone ones.
I knew the cake would need to be dressed up a bit with a glaze. Low Carb Maven recently posted a low carb bundt cake, so I took a quick look at that recipe for some inspiration. However, I wanted a thicker glaze so I reduced the amount of lemon juice.
My low carb lemon blueberry pound cake recipe came out perfect after the first try! I’m definitely going to be making this one again. It’s perfect for a holiday brunch or gathering with family and friends. You get sixteen good sized pieces from the cake.
Not only is this a gorgeous looking bundt cake, it’s got a great texture and isn’t dry. The flavor is terrific too. I bet no one will be able to tell it’s a low carb and gluten free treat.
Because I got so much from this low carb lemon blueberry pound cake recipe, I froze about half of it for later. So, don’t be put off by the amount of cake you’ll get. You could always cut the recipe in half and bake it in a 9×5 loaf pan if desired.
I thought about bringing in half of this cake to share with my coworkers. But, it was so yummy, I wanted it all for myself. I’ll make another one to share later this year when I get together with family and friends. There’s still tons of blueberries in my freezer. I just need to stock up on more almond flour.
Another one of my favorite low carb recipes to use up blueberries is my easy blueberry cobbler. It’s one of my favorite summer treats and it goes perfectly with a scoop of low carb vanilla ice cream on top!
Lemon Blueberry Pound Cake Recipe – Low Carb and Gluten Free
Lemon Blueberry Pound Cake Recipe - Gluten Free
Ingredients
CAKE:
- 1 cup butter softened
- 8 ounces cream cheese
- 1 cup Swerve or Sukrin:1 (I used 3/4 cup)
- 1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
- 10 eggs
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 2 1/4 cups almond flour
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 2 cups blueberries
- 2 tablespoons coconut flour
GLAZE:
- 1/2 cup Swerve Confectioners or Sukrin Melis
- 2-3 tablespoons lemon juice
Instructions
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Cream together the butter, cream cheese, and sweetener.
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Blend in the eggs and then the extracts.
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In separate bowl, combine the almond flour, coconut flour, and baking powder.
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Slowly stir in the flour mix into the egg mixture.
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Coat blueberries in coconut flour, then stir into batter.
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Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan).
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Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.
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Cool on rack.
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For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.
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Heather E. says
I made this for the past weekend. It was really wonderful. Friends and family loved it. It is a perfect recipe. Really moist and tart and sweet. It looks so lovely. I didn’t have lemon extract, so I used the zest and juice of one small lemon. Same for the icing — zest/juice. This is a recipe that you could probably get away with serving to your non-low-carb friends. Thanks for the perfect recipe!
Rebecca says
Can you leave cake out for a couple of days or does it need to be refrigerated? Thank u
Lisa says
A day or two should be fine, but I recommend keeping sugar free baked goods in the refrigerator as they keep longer.
Rebecca says
One more question. Can you use 2, 9 inch cake pans instead of a bundt cake pan? Thank you, Rebecca
Lisa says
You can use any sweetener in the cake. And, two 9-inch rounds should work. Just check on them as they should cook faster.
Ellen K Stehouwer says
I made this yesterday and it was phenomenal! Didn’t have lemon extract so I used lemon juice instead. Also used less sweetener (3/4 cup) and will use even less next time. Did have trouble getting the cake out of my bundt pan even though I buttered it carefully. Next time (and there WILL BE a next time) I will try buttering and “flouring” with coconut or almond flour since I’m too cheap to spring for a silicone pan. Thank you for this amazing cake!
Lisa says
I’m glad it was a hit! For me, it’s worth having the silicone pan so I don’t have to worry about sticking.
Kelly Kese Craighead says
Hi! Do you think I could substitute regular lemon juice for the lemon flavoring?
Lisa says
You’ll just need more to get the same flavor. And, it does add carbs.
Patty says
Do you think I could use raspberries instead of blueberries? That’s what I have in my freezer lol
Lisa says
Raspberries should be fine in the cake.
Sandy Hughes says
Just made this. A portion of it stuck to the pan but I just put it on top. Definitely a difference in the consistency of regular cake but the taste was awesome.
Thanks
Lisa says
Did you use a silicone pan? They are the best for non-stick.
Shantel says
The nutrition facts say ‘1 slice’…did I miss how many slices you get out of the whole recipe? Thank you! Looks awesome!
Lisa says
It’s at the top of the recipe… 16 people = 16 slices. 🙂
Jennifer says
Hi! I featured this recipe in my post 15 Low Carb Desserts that are Absolutely Delicious! https://jenniferbanz.com/15-low-carb-desserts
Lisa says
Thanks. Will give it a share.
Renee says
What are the net carbs with the sugar alcohols listed? Did I miss those or are they not added in?
Lisa says
Erythritol has little to no impact so it is not included.
Charlotte says
Hi Lisa — AWESOME recipe! I’m a newbie, so just want to clarify net carbs per serving… Is it Net 5 (9 carbs-4 fiber) or is the sugar from erythritol that we don’t include since it has no impact, meaning it’s Net 2 (9 carbs-4 fiber-3 sugar)? Thanks again!!! LOVE the taste!!
Lisa says
It’s net 5 as the erythritol has already been excluded because it doesn’t impact.
Laura says
The serving size says 1g??? Or am I misreading this???
Lisa says
That should say 1 slice. It defaulted to 1 gram after the recipe was converted to a new recipe card. Thanks for the note! Fixing!
Diane says
Saw this recipe on a FB Group yesterday. I made it yesterday afternoon, chilled overnight and had for breakfast today. I will be making this often. I am going to invest in the silicone bundt pan to replace my 30 year-old teflon coated one. Just gave rave review on theFB group that is always searching for an on-plan cake like this. I love everything about this cake. Even with the 10 eggs, I don’t think It tastes eggy and I love the dense texture. Didn’t have enough coconut flour to coat blueberries so they all rose to the top but that’s ok. I always have that problem even if I coat the fruit. This is a fantastic cake for family or guests!!
Lisa says
Thanks so much for the rave review! We love this one too!
Marcia Little says
I just made this and it is wowzers. I made it as a loaf, and it is so good!
Lisa says
Glad you enjoyed it. I’m thinking I’ll make muffins next time so I can hide some in the freezer for later!
Mary Beth says
This cake sounds so delicious! Do you think it would be possible to make in a 13×9 pan.? I am planning to take it to a family gathering and I am a little worried about getting it out of the bundt pan. Thanks so much for any suggestions. I hear so much about toxins in plastic. Is that an issue in silicone baking pans?
Lisa says
I do believe a bundt is about the size of a 13×9. You’ll just have to adjust the cooking time as needed.
Mary Beth says
Thanks for your quick reply. I will give it a try. Can’t wait to try it.
cheryl says
Hi, Lisa.
I couldn’t find Swerve in my super market, so I purchased Ideal instead.
(Xylitol, Maltodextrin and Less than 0.3% Sucralose)
How much would I use (instead of the Swerve)?
Lisa says
If Ideal is a one-for-one sugar substitute it’s a one-for-one sub for Swerve.
Laura SRT says
I have never made a bundt before. I bought a Wilson nonstick bundt cake pan. Since there are no instructions on removing the cake from the pan (and despite by 51 years, I have 0 experience baking in one), within 2 minutes of removing the cake from the oven, I quickly flipped it over onto a cooling rack.
While it HAPPILY did not stick at all, it did bust into large thirds.
How long should I have let it cool IN the pan before flipping it to the cooling rack?
Lisa says
You definitely need to let this one sit for a while. If removed too soon, it will fall apart. In fact, I don’t even slice it until it’s fully set after a night in the fridge. At the least, you need to allow the cake to cool completely (you can speed it up in the fridge). Since I use a silicone pan, I often just cool to room temp in the pan, then let it sit in the fridge overnight before inverting.
Kelly says
Hi there can I use Erythritol?
Lisa says
Erythritol works instead of Swerve, but you’ll want to add a bit of stevia or adjust to taste.
Julissa Maryinez says
How will the cake change if I use half the yolks but all the egg whites?
Lisa says
It will likely be a lighter cake.
Joyce says
For the lemon blueberry pound cake, where can I purchase swerve and what is it . I never heard of it. I am new to this way of baking. I need to be sugar free and organic as much as possible due to health reasons and I been searching for a long time for sugar free recipes and I’m glad I found you.
Thanks for bringing these recipes on line for us people who have health issues.
Lisa says
There are many options if you can’t find Swerve. Swerve is a one-for-one sugar replacement made with erythritol and fiber. You can also use Sukrin:1 or other stevia erythritol blends. Some of the concentrated options are Pyure and Truvia which are sold in stores like Walmart in the sugar area of the baking section. You will use less of the concentrated sweeteners so you’ll need to convert based on sugar equivalence.
Claire brown says
Sounds delicious. Can I use equal amounts of sugar instead of the artificial sweeteners? I like the gluten free ingredients but I prefer real sugar.
Lisa says
You can use the same amount of sugar as Swerve. Enjoy!
Robin Finke says
Amazon, although I found it at the grocery store
Donna says
Do you add the blueberries frozen when mixing the batter or should they be thawed first?
Lisa says
I added mine frozen.
Jeanette says
Would love to use Whole Wheat White Flour instead are they changes I need to make? Thank you so much for your help.
Lisa says
You should be able to replace the coconut and almond flours with wheat flour without other changes.
Jeanette says
I thought so but I wanted to make sure Thank you so much for your quick response. Looking forward to making this.
Sarah Hardy says
This looks perfect! I love your step=by-step photos!
Lisa says
Thanks Sarah!
Diane says
Hi! Can I use not use coconut flour in this recipe? My household is not a fan of the taste, and I’m afraid with this amount, they would still notice it. I know that would I would have to decrease my liquids (as coconut flour is really absorbent); if so, by how much? Thanks!
Lisa says
You should be able to just replace it with almond flour in this recipe. I doubt you’ll need to decrease liquids. You may want to add something like xanthan gum, though.
Lori says
Please send me low-carb meringue cookie recipe. I found it and then couldn’t get it back due to an advertisement. Thank you so much. By the way, I love your website. Thanks again.
Lisa says
Sorry about the ads. They make the updates possible at this time. Not sure if this is the recipe you are looking for: https://lowcarbyum.com/egg-fast-sugar-free-meringue-cookies/
Lucy says
Why does the recipe ask for swerve and stevia? Sorry I’m new to this! Thanks
Lisa says
I like to combine sweeteners for a synergistic effect. It reduces the amount of sugar alcohols and improves taste.
Lisa A Murray says
Can I use fresh lemon juice in the cake instead of lemon extract? If so, how much?
Lisa says
You could try a couple tablespoons.
Ronnie says
Ok, please excuse my ignorance, I’m a little new to all this, but if I use Stevia in the raw for the sweetener do I still need the 1/2 tsp of stevia? What was the purpose of that 1/2 teaspoon?
Lisa says
I suppose I should be more specific. It’s the powdered concentrate. I use Better Stevia by Now, but there are other similar brands. I believe stevia in the raw is a bulk stevia sweetener that adds a filler. Will update the recipe with a link soon.
Marilyn says
I like erytheritol for sweeteners!
Georgina Bomer says
This looks SO delicious! Great recipe!
Lisa | Drop The Sugar says
This looks great! I especially love how it looks like pound cake. Although I’m not a big fan of blueberries, I’d certainly try this. I love wild blueberries though (they’re smaller) so maybe I’ll try this recipe with them.
Lisa says
Wild blueberries would be perfect!
Nicole says
Am I missing the glaze recipe?
Lisa says
Added!
STACEY says
I love lemon & blueberry together! This looks fantastic!
Lisa says
Me too! Great flavor combination.
Taryn says
This looks amazing!
Lisa says
Thanks Taryn!
Kim | says
I’m a blueberry hoarder, too! Lol. This sounds so good and looks so pretty. I bet it’s a hit. Thanks for linking to my page – that was classy. Thanks for the great recipe.
Lisa says
Your bundt cake was really an inspiration for this one. I kept seeing it in my feed which prompted me to dust off my bundt pan.
Shannon says
Where is the glaze recipe? (This looks yummy!!)
Lisa says
Missed it in the original post, but added the glaze instructions in a recent update.
Katrin says
This is one good-looking cake! I have never tried a cake recipe with cream cheese (apart from cheese cake), so will have to give it a go.
Lisa says
The cream cheese can really help with texture in low carb cakes! It makes them less dry and crumbly. 🙂