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Gluten-Free Lemon Blueberry Pound Cake Recipe
Bright citrus and sweet blueberries are the building blocks to my moist and decadent Gluten-Free Lemon Blueberry Pound Cake recipe!
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
Servings: 10
Calories: 160 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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
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.