Low Carb Blueberry Lemon Pound Cake

By: Toya. L

Indulge your taste buds in a delightful symphony of flavors with our delicious Blueberry Lemon Pound Cake! This moist and tender pound cake is a perfect balance of zesty lemon and pureed, blueberries, creating a burst of freshness in every bite. The cream cheese glaze spread over the top adds just the right touch of sweetness and tang. Whether you enjoy it as a morning treat with a cup of tea or as a dessert after a hearty meal, this Blueberry Lemon Pound Cake is sure to brighten your day and leave you craving another slice of its irresistible goodness. Join us in the kitchen to discover the joy of baking and savor the magic of this delectable creation.

This post may contain affiliate links. Please read our *Disclosure policy

If you’re not a fan of biting into fruit, but you love the taste of it. This Blueberry Lemon Pound Cake is perfect for you. Instead of using whole blueberries, we pureed the blueberries and added them into the batter. This moist cake is sure to please. And if your craving blueberries, make sure to check out our Delicious Blueberry muffins.

How many carbs are in a slice of low-carb blueberry lemon pound cake?

This delicious Blueberry Lemon Pound Cake has 5 Net Carbs.

❤️What is there to love about this Blueberry Lemon Pound Cake❤️

• Flavor: The combination of blueberries and lemon zest and juice provides a refreshing and tangy flavor that balances the sweetness of the cake. This blend of flavors can be particularly appealing to the taste buds.
• Lower in Carbohydrates: Traditional pound cakes are made with all-purpose flour, which is high in carbohydrates. By using low-carb flour, you can significantly reduce the carbohydrate content of the cake. This makes it a suitable option for those following a low-carb or ketogenic diet.
• Nutritional Benefits: Almond flour is relatively high in healthy fats, fiber, and protein. This can make the pound cake more satisfying and nutritious compared to traditional cakes made with refined flours.
• Satiety: The combination of healthy fats, fiber, and protein from ingredients like eggs, almond flour, and blueberries can help promote feelings of fullness, which can be helpful for those looking to control their appetite or manage their weight.

INGREDIENTS:

INSTRUCTIONS:

• Preheat Your Oven: Preheat your oven to 350°F (176°C) and grease a loaf pan or line it with parchment paper.
• Mix Dry Ingredients:
• In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Add in the sweetener and mix well.
• Mix Wet and Dry Ingredients:
• Gently add in the eggs, the butter, and the sour cream into the dry ingredients until well combined.
• Make the Blueberry Puree:
• In a blender, combine the blueberries, and the lemon juice. Blend until smooth. Reserve 1- 2 tbsp of the blueberry puree in a separate bowl for the icing.
• Add Blueberry Puree:
• Gently fold in the blueberry puree into the batter and mix until well combined.
• Add Lemon Zest:
• Add the lemon zest to the mixture.
• Transfer to Loaf Pan:
• Pour the cake batter into the prepared loaf pan, smoothing the top.
• Bake:
• Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Cool:
• Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
• Prepare the Icing:
• In a mixing bowl combine the cream cheese, the powdered erythritol, vanilla extract and the 2 tbsp of the reserved blueberry puree. Blend well until fluffy.
• Spread the icing: Spread the icing over the cooled cake.
• Slice and Enjoy:
• Once the cake is completely cool, slice it into servings and enjoy your low-carb blueberry lemon pound cake!

Low Carb Blueberry Lemon Pound Cake

Indulge your taste buds in a delightful symphony of flavors with our delicious Blueberry Lemon Pound Cake! This moist and tender pound cake is a perfect balance of zesty lemon and pureed, blueberries, creating a burst of freshness in every bite. The cream cheese glaze spread over the top adds just the right touch of sweetness and tang.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Breakfast

Cuisine American

Servings 12

Calories 182 kcal

Equipment

• 1 Bread loaf pan
• 1 Large Spatula
• 1 Large mixing bow
• 1 Silicone whisk
• 1 Measuring cups and spoons
• 1 Parchment paper sheets
• 1 Lemon Zester

Ingredients

  

1x2x3x

• 2 cup Almond flour
• 1/3 cup Coconut flour
• 3/4 cup Monk fruit sweetener
• 1 tbsp Baking powder
• 1 tsp Salt
• 4 large Eggs
• 6 tbsp Butter melted
• 2/3 cup Sour cream
• 1 Lemon Zest
• 1/4 cup Lemon juice
• 1/2 cup Blueberries

Cream cheese icing

• 1/2 cup Cream cheese
• 1/4 cup Powdered erythritol
• 1 tsp Vanilla extract
• 1-2 tbsp Blueberry puree

Instructions

 

• Preheat Your Oven: Preheat your oven to 350°F (176°C) and grease a loaf pan or line it with parchment paper.
• Mix Dry Ingredients: In a mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Add in the sweetener and mix well.
• Mix Wet and Dry Ingredients: Gently add in the eggs, the butter, and the sour cream into the dry ingredients until well combined.
• Make the Blueberry Puree: In a blender, combine the blueberries, and the lemon juice. Blend until smooth. Reserve 1- 2 tbsp of the blueberry puree in a separate bowl for the icing.
• Add Blueberry Puree: Gently fold in the blueberry puree into the batter and mix until well combined.
• Add Lemon Zest: Add the lemon zest to the mixture.
• Transfer to Loaf Pan: Pour the cake batter into the prepared loaf pan, smoothing the top.
• Bake: Bake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Cool: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.
• Prepare the Icing: In a mixing bowl combine the cream cheese, the powdered erythritol, vanilla extract and the 2 tbsp of the reserved blueberry puree. Blend well until fluffy.
• Spread the icing: Spread the icing over the cooled cake.
• Slice and Enjoy: Once the cake is completely cool, slice it into servings and enjoy your low-carb blueberry lemon pound cake!

Nutrition

Serving: 12gCalories: 182kcalCarbohydrates: 9.7gProtein: 5.3gFat: 14.2gSaturated Fat: 7.2gCholesterol: 88mgSodium: 289mgPotassium: 173mgFiber: 4.8gSugar: 1.1gCalcium: 83mgIron: 1mg

Keyword almond flour blueberry muffins, bluberries, blueberry lemon pound cake, keto lemon pound cake, lemon pound cake, low carb blueberry lemon pound

Tried this recipe?Let us know how it was!

*Nutrition Disclaimer

Tips for making the Low Carb Blueberry Lemon Pound Cake:

• Lemon Zest and Juice:
  • Fresh lemon zest and juice are key for a bright and zesty flavor. Avoid bottled lemon juice, as it may not provide the same freshness.
• Blueberries:
  • Use fresh or frozen blueberries, whichever you prefer. Frozen blueberries may release more juice, which can result in a moist cake.
• Avoid Overmixing:
  • Be gentle when folding in ingredients, especially the blueberry puree, to prevent overmixing. Overmixing can lead to a tough or gummy texture.
• Baking Time:
  • Oven temperatures can vary, so check for doneness by inserting a toothpick into the center of the cake. When it comes out clean or with a few moist crumbs, the cake is ready.

Flavor Variations:

• Lavender Lemon Blueberry Pound Cake:
  • Infuse the batter with culinary lavender for a unique floral twist.
• Almond Blueberry Lemon Pound Cake:
  • Use almond extract in addition to lemon for a delightful almond flavor.
• Coconut Lemon Blueberry Pound Cake:
  • Incorporate coconut flour and coconut extract for a tropical twist.
• Vanilla Blueberry Lemon Pound Cake:
  • Replace the almond flour with vanilla protein powder for added sweetness and flavor.
• Cinnamon Blueberry Lemon Pound Cake:
  • Add ground cinnamon to the batter for a warm and comforting flavor.
• Cardamom Blueberry Lemon Pound Cake:
  • Infuse the cake with ground cardamom for a hint of exotic spice.
• Mixed Berry Lemon Pound Cake:
  • Combine blueberries with raspberries, blackberries, or strawberries for a medley of berry flavors.
• Orange Blueberry Lemon Pound Cake:
  • Substitute orange zest and juice for the lemon to create an orange-blueberry cake.
• Mint Lemon Blueberry Pound Cake:
  • Add fresh mint leaves to the batter for a refreshing minty twist.
• Chocolate Chip Blueberry Lemon Pound Cake:
  • Mix in sugar-free dark chocolate chips for a delightful chocolate-blueberry combination.
• Nutty Blueberry Lemon Pound Cake:
  • Add chopped nuts like pecans or walnuts for a crunchy texture and nutty flavor.
• Ginger Blueberry Lemon Pound Cake:
  • Incorporate ground ginger for a subtle spiciness that pairs well with blueberries and lemon.
• Maple Blueberry Lemon Pound Cake:
  • Use a touch of sugar-free maple syrup or extract for a rich, maple flavor.
• Chai Spice Blueberry Lemon Pound Cake:
  • Create a chai-inspired cake by using a blend of chai spices like cinnamon, cardamom, and cloves.
• Raspberry Lemon Pound Cake:
  • Swap blueberries for raspberries for a tart and tangy twist.
• Nut Butter Blueberry Lemon Pound Cake:
  • Use almond or peanut butter in the batter to impart a nutty flavor.
• Lemon Poppy Seed Blueberry Pound Cake:
  • Add poppy seeds for a delightful crunch and nutty flavor.
• Pumpkin Blueberry Lemon Pound Cake:
  • Combine pumpkin puree and warm spices for a delicious fall-inspired variation.
• Rosemary Lemon Blueberry Pound Cake:
  • Add fresh rosemary leaves for a unique herbal flavor.
• Black Tea Blueberry Lemon Pound Cake:
  • Brew a strong cup of black tea, cool it, and add it to the batter for a tea-infused cake.

Storing, Freezing, and Thawing Instructions:

• Room Temperature: If you plan to consume the cake within a day or two, you can store it at room temperature. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out.
• Refrigeration: For longer freshness, store the cake in the refrigerator. Keep it in an airtight container or wrap it well with plastic wrap. This can extend the cake’s shelf life for up to one week.
• Freezing: If you want to keep your cake for an extended period, freezing is the best option.
• Freezing Your Low-Carb Blueberry Lemon Pound Cake:
• Freezing is a great way to preserve your cake and enjoy it later. Here’s how to do it:
• Cool Completely: Ensure the cake has cooled completely to room temperature before freezing. If it’s even slightly warm, condensation can form inside the packaging and affect the texture.
• Wrap in Plastic Wrap: Wrap the cake tightly in a layer of plastic wrap. This prevents freezer burn and keeps the cake moist.
• Aluminum Foil (Optional): If you want extra protection, wrap the plastic-wrapped cake in a layer of aluminum foil.
• Place in a Freezer Bag: Place the wrapped cake in a resealable freezer bag for added protection.
• Label and Date: Don’t forget to label the cake with the contents and the date it was frozen. This helps you keep track of how long it’s been stored.
• Freeze: Place the cake in the freezer. Be sure to keep it in a flat, stable position so it doesn’t get squished or damaged.
• Thawing Your Frozen Low-Carb Blueberry Lemon Pound Cake:
• When you’re ready to enjoy your frozen cake, follow these thawing instructions:
• Refrigeration Method: The best way to thaw a frozen cake is to transfer it from the freezer to the refrigerator. Allow it to thaw slowly in the fridge for several hours or overnight. Thawing in the refrigerator helps maintain the cake’s texture and flavor.
• Room Temperature Method (if in a hurry): If you need to thaw the cake quickly, you can leave it at room temperature for an hour or two. This method is suitable for smaller portions but may lead to slight condensation on the cake’s surface.
• Serve and Enjoy: Once the cake has fully thawed, you can slice and serve it as desired. It’s typically best enjoyed within a day or two after thawing.
• Proper storage and freezing techniques can help you enjoy your low-carb blueberry lemon pound cake for an extended period while maintaining its quality.

Frequently Asked Questions:

• Do I have to puree the blueberries?
• No, you can add whole blueberries to the cake batter if you prefer. You would just add the blueberries and the lemon juice directly to the batter with no need to blend.
• What dietary preferences or restrictions does this cake cater to?
• This cake works well for anyone on a low-carb, keto, gluten-free, or sugar-free diets.
• Can I just use coconut flour?
• Coconut flour is highly absorbent and soaks up a lot of moisture. If you only want to use coconut flour, you’ll typically need to use significantly less coconut flour than almond flour. A common ratio is around 1/4 cup of coconut flour for every 1 cup of almond flour. Additionally, you may need to increase the number of eggs or other liquids in the recipe to maintain moisture.