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.
When I do have a big batch, I always make blueberry syrup to use on pancakes, waffles, or mix into plain yogurt. But I wanted to try something new.
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?
This pound cake tastes wonderful with a hot cup of tea or coffee. You can also enjoy it with a scoop of keto-friendly ice cream or a little bit of low-carb mousse.
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.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
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.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
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 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.
This is as deeelicious as your gluten free cinnamon bread! I do have a silicone bundt pan but it too small for all that batter, so unfortunately I used a metal bundt pan and it got stuck. Next time I will use two 9x5 pans and will sprinkle chopped nuts on top. A great cake to make when you want to bring one and keep one!
Great idea to make one to keep. It freezes well too. Or, you could just half the recipe for one loaf.
Oh. My. Gosh. This is fab! Even my non-keto hub said it was a home run and that was after it had cooled for 30 minutes. Normally, I like to give keto baked items a day to settle into their flavors. This one is the bomb!
Thank heavens for being able to freeze this as 1/2 went into the freezer. I plan on making at least 1 more as our blueberry bushes are going wild and this will be yummy in winter.
Thanks for an awesome recipe!
I don’t have a bundt pan so I decided to use 1/2 of the recipe in a loaf pan and the rest in a muffin tin. Both recipes came out ok. Bake time needs to be reduced by probably 15 mins. For the drizzle I substituted key lime juice for lemon and it is great. Next time, two loaves with double the glaze.
TRULY ENJOYED IT WAS RIGHT UP MY ALLEY ESP THE ADEQUATE PROTEIN AT 9gr. I USED 1:1 COCONUT SUGAR SUBSTITUTE AND 3Tbsp LEMON EXTRACT & a SMIDGE BC I DIDNT HAV ALMOND EXTRACT ON HAND. DEF WILL B LOOKING FORWARD TOO SEWING WHAT OTHER YUMMINESS U HAV POSTED. TY ANNMARIE/NJ
Looks delicious! But,10 eggs? Is that right?
Yes. I used 10 large eggs in the recipe.
I must have posted my question wrong. My apologies. I don’t have the Stevia concentrated powder. What can I use instead?? 1/2 cup of another low carb sweetener??
Yes. It's stated in the recipe that 1/2 cup of another low carb sweetener can be used instead.
I made this recipe in silicone muffin cups!! Came out great, I'm so happy I found this recipe!my question is..should I store them in the fridge?
It's okay to leave out for a couple days, but I like to keep mine in the refrigerator where it's good for at least a week.