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slices of pound cake on white plate

Lemon Blueberry Pound Cake Recipe - Gluten Free

Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 30 minutes
Servings: 16 people
Calories: 315
Have company coming or need something for a special brunch? This low carb blueberry cake recipe is sure to please all!
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Ingredients

CAKE:

GLAZE:

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 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.

Video

Nutrition

Serving: 1slice | Calories: 315 | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 205mg | Fiber: 4g | Sugar: 3g

Additional Info

Net Carbs: 5 g | % Carbs: 6.7 % | % Protein: 12 % | % Fat: 81.3 % | SmartPoints: 12
Values
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
)

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