Lemon Blueberry Pound Cake Recipe – Gluten Free

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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.

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.

Lemon Blueberry Pound Cake Recipe – Low Carb and Gluten Free

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! And if you don’t have time for this recipe, try a quick and easy keto lemon mug cake.

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Lemon Blueberry Pound Cake Recipe – Gluten Free

Author: Lisa MarcAurele

4.85 from 46 votes

Have company coming or need something for a special brunch? This low carb blueberry cake recipe is sure to please all!

Recipe Video (Click on Image to Play)

Prep Time5 mins

Cook Time1 hr 25 mins

Total Time1 hr 30 mins

Course: Dessert

Cuisine: American

Print Pin Review Recipe

Servings 16 people

Calories 315

Ingredients

CAKE:

• 1 cup butter softened1 cup butter softened
• 8 ounces cream cheese8 ounces cream cheese
• 1 cup low carb sugar substitute or Sukrin:1 (I used 3/4 cup)1 cup low carb sugar substitute or Sukrin:1 (I used 3/4 cup)
• 1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:11/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
• 10 eggs10 eggs
• 2 teaspoons lemon extract2 teaspoons lemon extract
• 2 teaspoons vanilla extract2 teaspoons vanilla extract
• 2 1/4 cups almond flour2 1/4 cups almond flour
• 1/2 cup coconut flour1/2 cup coconut flour
• 2 teaspoons baking powder2 teaspoons baking powder
• 2 cups blueberries2 cups blueberries
• 2 tablespoons coconut flour2 tablespoons coconut flour

GLAZE:

• 1/2 cup Swerve Confectioners Powdered Sweetener or Sukrin Melis1/2 cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
• 2-3 tablespoons lemon juice2-3 tablespoons lemon juice

US Customary – Metric

Instructions

• Cream together the butter, cream cheese, and sweetener.
• Blend in the eggs and then the extracts.
• In separate bowl, combine the almond flour, coconut flour, and baking powder.
• Slowly stir in the flour mix into the egg mixture.
• Coat blueberries in coconut flour, then stir into batter.
• Pour batter into a greased tube or bundt pan (I used an ungreased silicone bundt pan).
• Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.
• Cool on rack.
• For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Serving: 1slice | Calories: 315 | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 205mg | Fiber: 4g | Sugar: 3g

Additional Info

Net Carbs: 5 g | % Carbs: 6.7 % | % Protein: 12 % | % Fat: 81.3 % | SmartPoints: 12

Values

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    [carbohydrates] => 9
    [protein] => 9
    [fat] => 27
    [saturated_fat] => 12
    [cholesterol] => 162
    [sodium] => 205
    [fiber] => 4
    [sugar] => 3
    [serving_unit] => slice
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Note on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

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