Have company over or need something for a special brunch? This gluten-free lemon blueberry pound cake recipe is sure to please all!
Low Carb Poundcake Recipe With Lemon and Blueberries
I personally love baking with blueberries! I pick lots of them in the summer and then stock my freezer with them.
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 I use for strawberry shortcake and adapt it to use blueberries!
Ingredients Needed For Low-Carb Pound Cake
All of the exact ingredient amounts are in the printable recipe card at the bottom of this post. First, I'm going to share some information about what I used to make this gluten-free pound cake.
The first thing you'll need is 2 sticks of butter. Let it sit at room temperature and soften so it's easier to cream. You'll mix it together with cream cheese and low-carb sugar substitute.
This cake takes 10 eggs, so make sure you have enough!
To flavor it, I used both lemon extract and vanilla extract.
For the flour, I used a combination of almond and coconut flour. I think this makes the cake firm and not too dry at the same time.
I also used 2 cups of frozen blueberries, but you can use fresh ones too.
For the glaze, I combined Swerve confectioner's powdered sweetener with lemon juice. The result is really tasty!
Please note: Check out the recipe card at the bottom for a full list of ingredients used to make this low carb recipe.
- Let the cake cool before you add the glaze. This is really important if you want the glaze to be thicker on the cake.
- Make sure you grease the tube or bundt pan really well. I used a silicone bundt pan and didn't have to grease it much.
How To Make Lemon Blueberry Pound Cake
This is the perfect recipe to make when you need to use up some frozen blueberries. This recipe tastes perfect with fresh blueberries that you pick in the summer or even frozen ones.
This is a very simple recipe. All the instructions are in the printable recipe card at the bottom of this post.
Make A Creamy Base
First, cream together the butter, cream cheese, and sweetener. Then, add all the eggs and extracts. Set that aside.
Combine Dry Ingredients
In another bowl, combine the almond flour, coconut flour, and baking powder.
Mix Everything Together
Slowly add this flour mixture to the egg mixture. When this is well-combined, set it aside.
Mix In The Blueberries
Coat the blueberries in coconut flour. Then, stir them into the batter.
I ended up doubling the ingredients for the pound cake and added two cups of blueberries.
Bake The Pound Cake
The next thing you'll do is pour the batter into a greased tube or silicone bundt pan. Bake it for about an hour and 25 minutes or until a toothpick inserted near the center comes out clean.
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.
Cool and Glaze!
Finally, cool it on a rack while you make the glaze.
When the cake is completely cooled down, add the glaze on top and enjoy!
Frequently Asked Questions About Keto Pound Cake
Before I get to the recipe, here are some questions people ask about low-carb pound cake.
What is good with pound cake?
How do I store this pound cake?
The best way to store it is in the refrigerator in an airtight container. It will last about 4 days this way.
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.
What size of pan do I use if I cut this recipe in half?
You could always cut the recipe in half and bake it in a 9x5 loaf pan if desired.
How do I keep my blueberries from turning the cake blue?
To prevent the blueberries from dying the entire cake blue, coat them in coconut flour before you add them to the batter.
How many slices does this cake make?
You get sixteen good-sized pieces from the cake.
A Delicious Gluten-Free Lemon Blueberry Pound Cake Recipe
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.
Not only is this a gorgeous looking bundt cake, but it's also 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.
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 are still tons of blueberries in my freezer. I just need to stock up on more almond flour.
More Blueberry And Lemon Recipes
If you enjoyed this delicious low-carb cake, I have lots of other keto desserts you will enjoy too. Here are some of my favorite keto blueberry recipes.
- Blueberry Cheesecake Bars have a scrumptious crumb cake topping and are perfect for dessert.
- Blueberry Cobbler is one of my favorite summer treats and it goes perfectly with a scoop of Low Carb Vanilla Ice Cream on top.
- Cream Cheese Blueberry Muffins make a yummy high-protein breakfast.
- Zucchini Blueberry Muffins are easy to pack in your lunch or enjoy as a fiber-packed snack.
- Blueberry Mug Cake is easy to make in just a few minutes - perfect on busy mornings.
Lemon Blueberry Pound Cake Recipe - Gluten Free
- 1 cup butter softened
- 8 ounces cream cheese
- 1 cup low carb sugar substitute or Sukrin:1 (I used ¾ cup)
- ½ teaspoon stevia concentrated powder or another ½ cup Swerve or Sukrin:1
- 2 teaspoons lemon extract
- 2 teaspoons vanilla extract
- 10 eggs
- 2 ¼ cups almond flour
- 2 teaspoons baking powder
- ½ cup coconut flour
- 2 cups blueberries
- 2 tablespoons coconut flour
- ½ cup Swerve Confectioners Powdered Sweetener or Sukrin Melis
- 2-3 tablespoons lemon juice
- 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.
Array ( [serving_size] => 1 [calories] => 315 [carbohydrates] => 9 [protein] => 9 [fat] => 27 [saturated_fat] => 12 [cholesterol] => 162 [sodium] => 205 [fiber] => 4 [sugar] => 3 [serving_unit] => slice )
Notes 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.
© LowCarbYum.com - Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First published on September 16, 2016. Updated on January 21, 2021 with clearer images and recipe information.