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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.
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Prep Time 10 minutes
Cook Time 1 hour
10 minutes
Total Time 1 hour 20 minutes
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
  

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