Lemon Blueberry Pound Cake – Gluten Free

Serving 16 people

90 min


  • almond flour 2 1/4 cups almond flour
  • baking powder 2 teaspoons baking powder
  • blueberries 2 cups blueberries
  • butter 1 cup butter, softened
  • coconut flour 1/2 cup coconut flour
  • cream cheese 2 tablespoons coconut flour
  • eggs 8 ounces cream cheese
  • lemon extract 10 eggs
  • stevia 2 teaspoons lemon extract
  • sugar 1/2 teaspoon stevia (or another 1/2 cup sweetener)
  • vanilla extract 1 cup Sukrin or Swerve or another 1:1 sugar replacement (I used 3/4 cup)
  • 2 teaspoons vanilla extract
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How to make it

  1. 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.
  2. Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan).
  3. Bake at 325F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.