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.
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 low carb sweetener 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 powdered low carb sweetener or Sukrin Melis
- 2-3 tablespoons lemon juice
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 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.
Nutrition
Additional Info
- Net Carbs 5g
- % Carbs: 6.7%
- % Protein: 12%
- % Fat: 81.3%
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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.
David says
June 13, 2019 at 10:17 amCan i use Erythritol instead?
Lisa MarcAurele says
June 13, 2019 at 11:32 amAny sweetener works. Just use my sweetener conversion chart to make the change.
Mary says
June 11, 2019 at 12:13 amHello Lisa,
Can I replace the following ingredients with any other sweetener like coconut sugars as the ingredients in your recipe for Keto Red Velvet are not readily available in my neighborhood.
I live in Malaysia.
1 cup low carb sweetener or Sukrin:1 (I used 3/4 cup)
1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1
Lisa MarcAurele says
June 11, 2019 at 11:59 amCoconut sugar is equivalent to Sukrin:1 and Swerve so just use those amounts.
Debbie says
May 17, 2019 at 6:10 pmWhat is the serving size?
Lisa MarcAurele says
May 17, 2019 at 10:14 pmIt’s a slice. I get 16 good sized slices from the bundt cake.
Laurie says
April 20, 2019 at 11:07 pmI love this cake! First I made a 1/2 recipe and used my small bundt cake pan. I had to test it first in preparation of Easter. It did not disappoint and it was devoured. I just made a full sized cake to serve with fresh whipped cream on Easter.
Lisa MarcAurele says
April 21, 2019 at 9:44 amGreat choice for an Easter dessert! Enjoy the holiday.
Kelly says
April 14, 2019 at 8:51 pmI have made this cake twice now and it turned out beautiful and delicious both times. I use my mom’s old cast iron bundt pan, sprayed with non-stick spray. I let it cool in the pan for 20 to 30 minutes then turn it out. It comes right out, doesn’t stick at all. I’m going to try the cinnamon version next, or maybe even try chocolate! Thanks for the recipe, I’m going to try more of your recipes!!!
Lisa MarcAurele says
April 15, 2019 at 7:32 amThe bundt pan must be well seasoned. I do prefer using stone or cast iron for baking, but it really helps to have a well seasoned baking pan.
Felisha says
March 17, 2019 at 9:36 amLooks Yummy 😋
Chris says
March 7, 2019 at 8:29 amI love this recipe! I am wondering if anyone has ever frozen this before? My husband is leaving for a month for work and I want to make him desserts to take with him.
Lisa MarcAurele says
March 7, 2019 at 2:46 pmI have and it freezes very well!
Silvia L. says
February 19, 2019 at 7:30 pmThis looks amazing but I was wondering whether I can use egg substitute? I’m concerned about the cholesterol!
Lisa MarcAurele says
February 19, 2019 at 9:25 pmThere’s no need to fear cholesterol unless you have a health issue that requires it. It’s been proven that eating cholesterol does raise cholesterol. I’d test 1/2 or 1/4 of the recipe with an egg substitute just in case it doesn’t work.
Jolonda says
February 1, 2019 at 11:24 amDelicious! Made exactly according to the recipe. May change to a cream cheese lemon icing next time. I also made my slice smaller to help decrease my carb count. I made it for a dinner we were invited to, they don’t have to know it’s sugar free! 😉
Lisa MarcAurele says
February 1, 2019 at 1:13 pmI try and sneak the low carb treats in too at gatherings with friends.
Celeste says
February 12, 2019 at 12:13 amHow is this low carb? The Lakanto alone is 192carbs – quick math – 1 teaspoon is 4 carbs, there are 48 teaspoons per cup = 192 carbs, then add the almond flour and coconut flour, cream cheese is 286 carbs/ 16 slices = 17.87 carbs per slice no where near 9! PS this is the best Pound Cake ever!!!
Lisa MarcAurele says
February 12, 2019 at 6:51 amThe erythritol isn’t included which is where the carbs in Lakanto come from. It’s been shown not to impact.
Katja says
January 31, 2019 at 8:34 amThis was amazing! Made it with Raspberries instead and added a bit of Cream Cheese to the glaze-thought it was delicious just as written. Shared with some friends and non-Keto family who loved it just as much.
Lisa MarcAurele says
January 31, 2019 at 9:36 amYum! Raspberries have less sugar than blueberries too.
Rose Christopher says
January 28, 2019 at 9:32 pmDELICIOUS!!!! I’ll never miss regular cake again
Lisa MarcAurele says
January 29, 2019 at 1:44 pmThis low carb cake is definitely one of the bests and even those not on low carb usually eat it up.
Chris Lyons says
January 27, 2019 at 4:01 pmHi there, thanks so much for the recipe. I added 1/2 teaspoon of xanthua because I found with baking low carb cakes in the past broke apart, however, my batter was really thick. I guess I should have tried the recipe first before making adjustments 🤪
Lisa MarcAurele says
January 27, 2019 at 6:40 pmThe eggs are enough to bind this cake together.
Brenda says
January 22, 2019 at 8:50 pmI made this cake tonight. As a sheet cake we all love it. And would highly recommend it. Filled my craving for something sweet Top rating 5 star 🙂👍
Lisa MarcAurele says
January 23, 2019 at 8:18 amA sheet cake is a great way to spread out the servings!
Yuli says
January 22, 2019 at 10:02 amI tried the recipe last night and it was absolute perfection, in spite of not having had all the ingredients. I used lemon zest, and I was one egg short of ten. Even with all that, it came out PERFECT!!! I’m having some for breakfast right now. Thank you for such awesome recipe!
Lisa MarcAurele says
January 22, 2019 at 1:50 pmMy pleasure! So happy that the recipe worked out despite having to improvise.
Lisa says
December 12, 2018 at 3:40 pmHi due to an allergy to almonds and tree nuts what other flour can I use to substitute the almond flour?
Lisa MarcAurele says
December 13, 2018 at 8:36 amSunflower seed flour and sesame seed flour are usually one for one subs.
Lavinia says
November 9, 2018 at 4:28 pmHi, silly questions, it’s the first time I make a bundt cake; do I turn it out on a rack as soon as out of the oven or do I let it cool in the pan on the rack then turn it out when cooled? I have a silicone pan
Lisa says
November 10, 2018 at 9:36 amI typically wait about 15 minutes before removing it from the pan.
Michael says
September 16, 2018 at 7:23 pmThis is an outstanding recipe. It’s hard to believe that it’s low carb.
I made the mistake of using a fancier bundt pan, and i lost the entire top of the cake, even after letting it cool completely and greasing the pan.
I highly recommend that you use either a silicone bundt pan, or use a two piece tube pan to minimize any problems getting your cake out of the pan.
Everyone who tasted this cake really loved it! (Even if it did not look that good…)
Lisa says
September 18, 2018 at 7:24 amI always use silicone for low carb cakes or line the bottom of flat pans with parchment as I’ve had trouble getting them out otherwise. I’ve never used a 2 piece tube pan, but sounds like that might work too.
Brenda says
February 11, 2019 at 3:31 pmwhat is a two piece tube pan?
Lisa MarcAurele says
February 11, 2019 at 4:04 pmIt makes an easy release because the sides lift off the base. You can see one here: https://amzn.to/2SDTLW9
Marty Robbings says
August 31, 2018 at 10:32 pmWe just started low carb and my husband was craving something sweet ,this is yummy He loved it. Im going to invest in a silicone pan as my old bundt ate the top a bit.I saw that someone commented about letting it coo till room temp before removing and ill write that in the instructions. Im wondering if I can use a little cream-cheese in the glaze ? Kind of cover up my missing top.Thank you so much for the all the easy to fallow recipes .Im looking forward to trying some of them.
Lisa says
September 1, 2018 at 8:04 amA little cream cheese works in glaze as I’ve used that for other recipes.
Marty Robbings says
September 1, 2018 at 2:51 pmHad a hard time finding Stevia concentrated powder or powdered erythritol, so I used Trivia which has both in it .Do you buy in bulk on the net? those flours can be pretty spendy if I bake for the holidays. You may turn me into a baker with all your easy to follow yummy recipes .
Lisa says
September 2, 2018 at 6:49 amAny sweetener works in the recipe, it’s just a matter of preference and availability.
Rosemary says
August 28, 2018 at 2:58 pmHow long would you cook half the amount In a loaf pan please? Could you use anything else to replace the cream cheese as I can’t have dairy. Thanks
Lisa says
August 29, 2018 at 9:50 amI start checking it at about 40-45 minutes.
Leah says
August 17, 2018 at 9:16 pmDid you have any difficulty inverting your pan? My cake broke into peices 😕
Lisa says
August 19, 2018 at 7:36 amI used to have issues which is why I started using a silicone baking pan.
JL says
June 29, 2018 at 7:01 pmAm I blind? I can’t seem to find the nutritional info anywhere!?
Lisa says
June 29, 2018 at 8:17 pmI’m working to resolve a software bug. Hoping to have it fixed soon.
Terri says
June 17, 2018 at 3:10 pmSo, my granddaughter and I made this together for her 14th birthday. We took it to the restaurant, and it was a big hit. We shared (as we always do when we bring cake to a restaurant) about 1/3 of it with the waitstaff. I only brought home a couple of pieces and shared that with another friend who was amazed by it. When making it, my granddaughter said, “Grandma, is this how old time people used to bake?” (Obviously, her mom uses boxed mixes when baking.) Anyway, I used fresh blueberries (because that’s what I had) and added 2 tablespoons of poppy seeds (because, why not?). It was moist, delicious, and just the perfect birthday cake for a summer evening. THANK YOU SO MUCH! I think I’m going to make the recipe tonight and make muffins.
Lisa says
June 18, 2018 at 8:22 amThat’s awesome that everyone loved the birthday cake! Hope you are enjoying the muffins. 🙂
Debby says
June 14, 2018 at 10:20 amThis cake is delicious. Even my husband, who usually doesn’t like low carb baked goods, loved it! I prefer it without the glaze, and some cream cheese spread on a slice instead. I’ll definitely be making this again.
Lisa says
June 14, 2018 at 3:02 pmI also prefer it without the glaze, but I haven’t tried spreading on cream cheese. Sounds amazing!
Jan says
May 28, 2018 at 5:47 pmOMG. this is the best cake. Thank you for the recipe. Although I have made a lot of your recipes and haven’t had a dud yet! Thank you for your hard work.
I didn’t flour my blueberries. I figured you did that so the frozen berries wouldn’t stick together. I had fresh. Is my assumption wrong?
Lisa says
May 29, 2018 at 11:08 amYes. I like to coat the blueberries as it helps keep them from clumping and sinking together.
Jennifer says
May 7, 2018 at 9:13 pmThis cake cake is amazing! I made it today for keto and non keto guests and everyone loved it! So easy to make and tastes great with a perfect poundcake consistency.
Angie says
March 31, 2018 at 10:01 amHas anyone tried making this pound cake with the THM baking blend? It’s looks fantastic and I’d like to try it, but I only have baking blend on hand 😔
Lisa says
March 31, 2018 at 2:06 pmThe THM baking blend should work out okay.
Kate says
March 23, 2018 at 7:58 pmThis is by far the BEST low carb/ keto baked good I have ever had! I made it for my birthday. My guests had no idea it wasn’t a “real” pound cake. Everyone asked for seconds. I used HWC and lemon extract to make the glaze…just kept it separate…drizzled it on each individual piece as opposed to the whole cake. Delicious! It was so good it really didn’t need the glaze, and stayed moist for almost an entire week. Thank you Lisa!
Fabiola says
June 1, 2018 at 10:54 pmHWC is a great idea, thanks for that tip
Cathy Sagmo Parks says
March 20, 2018 at 5:13 pmI have to tell you what a hit this cake was! My non-Keto friends and family loved it (except those who had coconut allergies). This recipe is a keeper!
Lisa says
March 21, 2018 at 5:30 amYay! I’m so happy it was a hit.
Jessica Moerler says
March 19, 2018 at 5:17 pmCan I use Gluten free flour (red mill) instead of the almond and coconut flour? I’m making this for Easter Brunch
Lisa says
March 20, 2018 at 6:17 amThat should work in place of the almond and coconut flour mix, but I haven’t tested it.