Gluten-Free Lemon Blueberry Pound Cake Recipe

Name: Gluten-Free Lemon Blueberry Pound Cake Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 10 serving
Ingredients: 1 1/2 cups (6oz/172g) blanched almond flour; 1/4 cup (2floz/57ml) coconut cream*; 3 tablespoons coconut flour; 2 tablespoons ghee; 1 teaspoon baking soda; 1/4 cup (2floz/57ml) Lakanto Maple Syrup; 1/4 teaspoon salt; 1 tablespoon lemon juice; 1/3 cup (2 ½ floz/71ml) full fat coconut milk; 2 tablespoons Lakanto Powdered Sugar; 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup; 2 lemons; 3 eggs; 2 tablespoons coconut oil; 2 teaspoons vanilla extract; 3/4 cup (3 ¾oz/106g) blueberries; Coconut oil or ghee

User Reviews

4.2

108 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings
10
Calories
160 kcal
Course
Dessert
Cuisine
American

Gluten-Free Lemon Blueberry Pound Cake Recipe

Orla Ray

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Bright citrus and sweet blueberries are the building blocks to my moist and decadent Gluten-Free Lemon Blueberry Pound Cake recipe!

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Ingredients

Servings

1 1/2 cups (6oz/172g) blanched almond flour
1/4 cup (2floz/57ml) coconut cream*
3 tablespoons coconut flour
2 tablespoons ghee (or melted butter)
1 teaspoon baking soda
1/4 cup (2floz/57ml) Lakanto Maple Syrup, honey or maple syrup
1/4 teaspoon salt
1 tablespoon lemon juice, and the zest of 1 lemon
1/3 cup (2 ½ floz/71ml) full fat coconut milk
2 tablespoons Lakanto Powdered Sugar, or swerve, optional for a sweeter glaze
1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup, honey or maple syrup
2 lemons, zest and juice
3 eggs, at room temperature
2 tablespoons coconut oil, melted
2 teaspoons vanilla extract
3/4 cup (3 ¾oz/106g) blueberries, fresh or frozen
Coconut oil or ghee, for greasing the pan

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Notes

*If you can not find coconut cream you can always skim the cream off the top of a can of coconut milk. To do this refrigerate the a can of coconut milk for 24 hours, then open the can and spoon off the cream leaving behind the liquid.