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Low carb yum

Gluten Free Lemon Blueberry Pound Cake

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Have company over or need something for a special brunch? This gluten-free lemon blueberry pound cake recipe is sure to please all!

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Step 1

Cream together the butter, cream cheese, and sweetener. Blend in the eggs and then the extracts.

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Step 2

In separate bowl, combine the almond flour, coconut flour, and baking powder. Slowly stir in the flour mix into the egg mixture.

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Step 3

Coat blueberries in coconut flour, then stir into batter. Pour batter into a greased tube or bundt pan

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Step 4

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.

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Step 5

For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.

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