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.
Lemon Blueberry Pound Cake Recipe – Gluten Free
Ingredients
CAKE:
- 1 cup butter softened
- 8 ounces cream cheese
- 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: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 Powdered 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.
Lisa MarcAurele has been creating low carb recipes for herself and sharing them with others since 2010. She enjoys experimenting in the kitchen. The results are low sugar foods that taste like high carb favorites!
Toni says
Hi Lisa, I made this with sunflower seed flour as per your suggestion for a nut-free version. Absolutely wonderful, made a huge cake (so glad I bought a silicone bundt mould to make this! It slide out so easily when cool.
Thank you for adding to my sweet recipe list.
Ryan says
I just made this recipe as cupcakes. After eating one I had to go back and look at the nutritional information. Why, because the texture really did not feel like “low carb”. It’s really really good.
Debbie says
Followed recipe to a tee. The entire cake stuck to the pan and when I finally got it out 1/2 came out and 1/2 stayed in the pan (this has never happened with any other recipe). The cake is so crumbly, we just cannot get past the texture. It’s moist and the flavor is great, but we had to eat it with a spoon, because it fell apart on the fork. Since I do not need to be gluten free, I will try making this with regular flour next time.
Lisa MarcAurele says
I’ve made this many times and it’s never been crumbly. Perhaps your coconut flour was more absorbent than others as it can vary. I do recommend using a silicone pan to prevent sticking.
Audrey says
When you say
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:1
Do you mean “or a 1/2 cup Swerve Confectioners Sugar Replacement”?
I intend to use 1 cup coconut sugar and 1/2 cup Swerve Confectioners Sugar Replacement according to the recipe.
Is this correct?
Lisa MarcAurele says
That should be fine. I typically cut back sweeteners as I don’t like things very sweet (but others usually prefer things sweeter than I do).
Toni says
Hi Lisa – is the sugar count from Swerve, or from the blueberries and Swerve? I’m trying to figure out if net carbs are indeed 5…and does it include the glaze?
Lisa MarcAurele says
I’m not including the erythritol carbs in Swerve. Therefore, sugar is mainly from the blueberries.
Wren says
I am wondering how your icing in the photo is so white? When I mix lemon juice with my powdered swerve, but it is a very pale yellow.
Lisa MarcAurele says
I may have used Sukrin Melis in the icing which is another low carb powdered sweetener.
Wendy says
This was sooooo delicious! I added some chopped pecans on top. So many keto cakes are dry, this is moist! A definite keeper!
David says
Can i use Erythritol instead?
Lisa MarcAurele says
Any sweetener works. Just use my sweetener conversion chart to make the change.
Mary says
Hello 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
Coconut sugar is equivalent to Sukrin:1 and Swerve so just use those amounts.
Debbie says
What is the serving size?
Lisa MarcAurele says
It’s a slice. I get 16 good sized slices from the bundt cake.
Laurie says
I 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
Great choice for an Easter dessert! Enjoy the holiday.
Kelly says
I 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
The 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
Looks Yummy 😋
Chris says
I 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
I have and it freezes very well!
Silvia L. says
This looks amazing but I was wondering whether I can use egg substitute? I’m concerned about the cholesterol!
Lisa MarcAurele says
There’s no need to fear cholesterol unless you have a health issue that requires it. It’s been proven that eating cholesterol doesn’t raise cholesterol. I’d test 1/2 or 1/4 of the recipe with an egg substitute just in case it doesn’t work.
Wren says
I’ve read that 75% of cholesterol is made by your liver. Only 25% comes from eating bad food, which doesn’t include cholesterol containing foods like eggs. Source: https://www.healthline.com/health/where-is-cholesterol-found#sources
Jolonda says
Delicious! 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
I try and sneak the low carb treats in too at gatherings with friends.
Celeste says
How 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
The erythritol isn’t included which is where the carbs in Lakanto come from. It’s been shown not to impact.
Katja says
This 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
Yum! Raspberries have less sugar than blueberries too.
Rose Christopher says
DELICIOUS!!!! I’ll never miss regular cake again
Lisa MarcAurele says
This low carb cake is definitely one of the bests and even those not on low carb usually eat it up.
Chris Lyons says
Hi 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
The eggs are enough to bind this cake together.
Brenda says
I 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
A sheet cake is a great way to spread out the servings!
Yuli says
I 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
My pleasure! So happy that the recipe worked out despite having to improvise.
Lisa says
Hi due to an allergy to almonds and tree nuts what other flour can I use to substitute the almond flour?
Lisa MarcAurele says
Sunflower seed flour and sesame seed flour are usually one for one subs.
Lavinia says
Hi, 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
I typically wait about 15 minutes before removing it from the pan.
Michael says
This 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
I 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
what is a two piece tube pan?
Lisa MarcAurele says
It makes an easy release because the sides lift off the base. You can see one here: https://amzn.to/2SDTLW9
Marty Robbings says
We 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
A little cream cheese works in glaze as I’ve used that for other recipes.
Marty Robbings says
Had 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
Any sweetener works in the recipe, it’s just a matter of preference and availability.
Rosemary says
How 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
I start checking it at about 40-45 minutes.
Leah says
Did you have any difficulty inverting your pan? My cake broke into peices 😕
Lisa says
I used to have issues which is why I started using a silicone baking pan.
JL says
Am I blind? I can’t seem to find the nutritional info anywhere!?
Lisa says
I’m working to resolve a software bug. Hoping to have it fixed soon.
Terri says
So, 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
That’s awesome that everyone loved the birthday cake! Hope you are enjoying the muffins. 🙂
Debby says
This 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
I also prefer it without the glaze, but I haven’t tried spreading on cream cheese. Sounds amazing!
Jan says
OMG. 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
Yes. I like to coat the blueberries as it helps keep them from clumping and sinking together.
Jennifer says
This 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
Has 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
The THM baking blend should work out okay.
Kate says
This 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
HWC is a great idea, thanks for that tip
Cathy Sagmo Parks says
I 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
Yay! I’m so happy it was a hit.
Jessica Moerler says
Can I use Gluten free flour (red mill) instead of the almond and coconut flour? I’m making this for Easter Brunch
Lisa says
That should work in place of the almond and coconut flour mix, but I haven’t tested it.
Erin says
I made this today and the cake itself came out great tasting, it was SUPER moist and I did attempt to invert it too soon so it broke apart in two pieces and a couple chunks were still stuck in the bundt pan, but that’s okay. I am, however, having trouble with the glaze. I used a 1/2 cup of confectioners Swerve and 3 cups of lemon juice and it’s just totally runny no matter how much I wisk, should I have used something else other than Swerve?
Lisa says
It’s only supposed to be 2-3 TABLESPOONS not CUPS.
Fredrick Ortega says
It says 2-3 tablespoons of lemon juice!
Lol
Ken Carpenter says
Hi Lisa:
Been making several of your recipes and love them. Thank you so very much for your hard work and beautiful videos. They make the recipes easier to share and quite frankly, easier to make for some reason……I appreciate you more than I can say.
Lisa says
Thanks Ken!
Connie says
I am oyt of Almond flour, can I use all coconut flour? If yes, how much? Thank you
Lisa says
It’s not a one-for-one swap. Other ingredients would need changes.
Natalie says
Looks and sounds delicious! It’s not mentioned specifically in the recipe ingredient list or directions to use frozen blueberries. Do frozen work better than fresh for this? Thx!
Lisa says
You can use either fresh or frozen. I usually use frozen just because that’s what I tend to have.
Erin says
Can I use Carbquick instead of coconut and almond flour? Is it a 1:1 substitution?
Lisa says
Yes. That should work out as it’s about equal.
Dee Melsne says
I made this last night and split the recipe
Into 2 pans. Good thing I did because I didn’t see that this should be used with frozen blueberry. When I cooked it the texture was soft like my eggs cooked in microwavable safe cup this AM. Has anyone ever able to make this and have it come out like a pound cake texture. I cooked it for 1.25 hours on 325 in a silicon pan.
Lisa says
I made it with frozen blueberries and it came out like cake.
Brenda says
I am looking for a dense pound cake texture. I made cranberry scones yesterday and they were like microwaved eggs. This has a LOT of eggs in it. Also, how do you store this. My scones were wet when I took them from covered storage…..
Lisa MarcAurele says
This is a dense pound cake texture so you should be happy with the texture. I actually used the poundcake recipe from the strawberry shortcake recipe here:https://lowcarbyum.com/strawberry-shortcake-gluten-free/
Daylene says
I would like to make this also and have same question. Most of the baked goods are very dense and wondering what can be changed or done (if possible) for a lighter cake texture. Thank you!
Maura says
Do not have the large bunt pan…I do 3 smaller ones…can I split batter into smaller pans and bake all at once..same time baking? TIA…Can’t wait to try..look s delicious
Lisa says
It depends on your pan size. If you bake in smaller pans, the cooking time should be less.
Lynn says
I thought Blueberries were high in carbs? Are they factored into the final carb count?
Lisa says
Blueberries are higher in carbs than other berries. But, the carb count accounts for them.
nat says
This looks so good, wish it had an alternative for dairy 🙁 any ideas?
Lisa says
Pound cake is based on butter, but you can try butter flavored coconut oil. You may be able to use coconut yogurt in place of cream cheese.
Jasmine says
I am not a baker so when u say cream together can I do that without a fancy mixer or even a hand mixer? Thanks, I really want to try this.
Lisa says
It works much better with an electric mixer. You are basically incorporating them into one another.
Amy says
Jasmine, you can cream the butter, etc. the old-fashioned way and use a fork, but it’s a lot more work 🙂 What creaming does is soften the fats used and incorporate a lot of air into them. When you add sugar/sugar substitute, you’re mixing the sugars into the butter while adding even more air into them. This is one of the factors in leavening, because the air incorporated into the batter heats up and expands while its baking (for souffle’s, this is the primary way that a souffle puffs up).
You don’t need a fancy mixer, as great as they are, but if you have one you’ll definitely want to use a hand mixer. If not, you can cream it by hand, but it needs to be light and fluffy before you add the eggs
Lisa says
Hi, I’m wondering if I can use swerve confectioner in the actual cake? That’s what I have on hand. Or does it need to be the swerve granular? Will it make a huge difference?
Lisa says
Confectioner can be used in place of granular.
Jordan says
Have you turned this into a cinnamon pound cake? My dad is wanting to try and I was wondering if you had a recipe for that keeping everything the same except for changing the flavors!
Lisa says
I think that would be a great change. Just add in cinnamon and maybe a streusel topping. I do have a cinnamon quick bread recipe as well.
Alicia says
Hi there! This recipe looks amazing, and I’m excited to do some baking! I have liquid Stevia, that I still haven’t used it for anything. Do you have any experience with this form? I looked up a conversion online, but I just thought I should check in to see if you thought it looked accurate. It stated that for half a teaspoon of “Stevia powder” to use 16 drops or 0.167 teaspoon of liquid stevia. Does that sound correct? Thank you…I just don’t want to water all my ingredients. 😊
Lisa says
From my experience, I need to use about twice the amount of stevia liquid for powder as I find the powder twice as sweet. However, it can vary by brand.
Alicia says
Thank you! 😊
Lisa says
You’re welcome!
Alicia says
*waste all my ingredients…
Pat says
I have made this twice, love it. But have been wondering if anyone used the cake recipe and tried a streusel version, using cinnamon, nuts and maybe some vanilla whey? I need change.
Lisa says
If doing streusel, I’d cut the recipe in half, bake in a 9×5-inch loaf pan and sprinkle the streusel on the top before baking. With a bundt cake, you’d have to add the streusel in first before the batter.
Patricia Arata says
I did try a cinnamon/nut/streusel version. I put some batter in the pan, added some of the streusel and added the rest. Next version will be to mix it up more and add in some at the bottom of the pan. It turned out great for the first version. I also tried a pumpkin recipe, leaving out of course the lemon and blueberries and subbing pumpkin pie spice, cut the butter and the cream cheese in half and because the batter seemed so thick, added a little half and half to the batter. This cake recipe is only the start!
Patricia Arata says
Oh yeah, I forgot to mention the main ingredient: a small can of pumpkin puree!
Lisa says
Yum! Sounds so delicious. Thanks for sharing.
Kay Walosh says
Just made this today before I saw your post. I cut the recipe in half, added the juice and zest of 1/2 lime and baked in a 6″ tube pan for 1 hr 15 min. Used the other half of the lime to make the glaze. Second time making this cake. My son, who is my diet buddy, and I both enjoy the treat Also made a “best Keto bread” loaf. I’m sharing both with son and my sister who has lost 50 lbs on the WOL
OL
Lisa says
So glad to hear your success with low carb keto! I’m happy you all enjoy this treat.
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!
Lisa says
Thanks for sharing your feedback on the recipe Heather. I have served the cake to my non-low carb family and they really enjoy it.
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.
Brittney says
How much xanthan gum?
Lisa says
You don’t need much. About 1 teaspoon or less.
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. 🙂