GLUTEN-FREE LEMON BLUEBERRY POUND CAKE RECIPE
Have company over or need something for a special brunch? This gluten-free lemon blueberry pound cake recipe is sure to please all!
–Butter –Cream cheese –Low carb sugar substitute –Stevia concentrated powder –Lemon extract –Vanilla extract –Eggs –Almond flour –Baking powder –Coconut flour –Blueberries –Coconut flour
First, cream together the butter, cream cheese, and sweetener. Then, add all the eggs and extracts. Set that aside.
Slowly add this flour mixture to the egg mixture. When this is well-combined, set it aside.
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.
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.
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