Lemon Blueberry Pound Cake Recipe - Gluten Free
Servings: 16 people
Have company coming or need something for a special brunch? This low carb blueberry cake recipe is sure to please all!
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.
Serving: 1slice | Calories: 315 | Carbohydrates: 9g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 162mg | Sodium: 205mg | Fiber: 4g | Sugar: 3g
[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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