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Gluten-Free Blueberry Pound Cake

Yum! Blueberry Pound Cake is on the menu for dessert tonight. I still had some fresh picked blueberries left in the freezer from last years harvest and wanted to make something that is delicious and healthy at the same time. This Blueberry Pound Cake is not only Gluten-Free but Keto (low carb) friendly as well. There is nothing like taking a bite out of a slightly warm pound cake and a cup of freshly brewed coffee to end the perfect meal.

I’ve been trying to come up with some tasty dishes that are much healthier, packed with goodness and that taste just as good as it looks. Well, this Blueberry Pound Cake made the top of the list along with my Low Carb Gluten-Free Donuts. Think about it, you get your cake and you get to eat too! I also think the fresh blueberries were the extra additive that put this cake over the top of the tasty scale.

I came up with this recipe after watching a commercial on TV for a pound cake that looked totally mouth-watering scrumptious. After looking up a recipe and seeing how much sugar and other stuff that’s just not the best if you are trying to follow a Keto (low carb) lifestyle, I decided to invent my own. After my husband had the first bite he was amazed when I told him it was sugar-free, gluten-free and low carb! He went back for more.

This scrumptious Blueberry Pound Cake is loaded with delicious goodness. Not only is it tasty, but it’s Gluten-Free, Sugar-Free, and Low Carb as well. Believe me, they are going to love it.

Ingredients:

Cake:

  • ¼ cup – Coconut Oil – melted
  • ¼ cup – Butter – melted
  • ½ cup – Stevia or sweetener of choice
  • 5 – Eggs
  • 1 ½ tsp – Lemon Zest
  • ½ tsp – Vanilla
  • 1 cup + 2 Tbsp. – Almond Flour
  • ¼ cup – Coconut Flour
  • 1 tsp – Baking Powder
  • 1 cup – Fresh Blueberries
  • 1 Tbsp. – Coconut Flour
  • 9×9 inch round cake pan
  • Parchment Paper
  • Non-Stick Spray

Glaze:

  • ¾ cup – Swerve Confectioner Sugar
  • 3 Tbsp. – Lemon juice
  • ½ tsp. – Lemon Zest

Directions:

Cake:

Preheat oven to 350 degrees, line pan with parchment and spray with non-stick spray – set aside.

In a small bowl mix with spoon – flours, baking powder – set aside.

In another small bowl – mix with spoon blueberries and 1 tablespoon of coconut flour – set aside.

With hand mixer cream together butter, cream cheese and sugar. Add eggs one at a time mixing well between additions.

Add extract, eggs and lemon zest. Mixing well.

Mix dry ingredients in with a wooden spoon until well combined. Add in blueberries stirring gently as not to smash the blueberries.

Pour batter into prepared pan and bake 25 to 35 minutes, until toothpick inserted comes out clean. Cool and transfer cake to a dish.

Glaze:

Mix all ingredients with sire whisk until smooth. Pour over cake and serve.

Notes: 5 net carbs, 3 g Sugar, 9 g Protein.

The lemon zest I added just put another layer of flavor to this Blueberry Pound Cake along with the glaze and you have a dessert match with a taste of heaven. No matter who you serve, they’ll go crazy for another slice. You can take this along on family or work outings or just because you want a delicious and healthy alternative to the carb-loaded cakes. Get your family in the kitchen and have them learn to make healthier choices and teach them how to make this scrumptious Blueberry Pound Cake and enjoy your evening of laughter in the kitchen.


 

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