Directory Image
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Privacy Policy.

Blueberry Lemon Pound Cake

Author: Nia Rennix
by Nia Rennix
Posted: Aug 17, 2021
pound cake

You are going to love this cake. It’s simple and easy to make, which makes it the perfect cake to make for brunch or just a simple gathering. You will impress all your guests and leaving them wanting more! This pound cake is one of the moistest cakes I’ve made on the first try.

My friends and I love blueberries, therefore I decided to transform my southern grandmother’s classic pound cake recipe into a sugar free version all while adding fresh blueberries.

The glaze to go over the pound cake is a delightful thick consistency. If you want more of a thinner glaze increase the lemon juice amount to 3-4 tbsp. Remember, if you use that much lemon juice, the taste will be quite lemony!!

Blueberry Lemon Pound Cake

Serves: 16

Ingredients

Cake:

1 cup butter, softened

8 ounces cream cheese

  • cup Swerve (if not sweet enough, can us 1 cup)

10 eggs (I know it’s a lot!)

  • cup Swerve, set aside

3 tsp. lemon extract

3 tsp. vanilla extract

2 ¼ cups almond flour

  • cup coconut flour

2 tsp. baking powder

2 ¼ cups blueberry

2 tbsp. coconut flour

Glaze:

  • cup Swerve Confectioners

2 tbsp. lemon juice

Directions

Cream together the butter, cream cheese, and sweetener. In large bowl, blend in the eggs, lemon and vanilla extracts.

In a separate large bowl, combine the almond flower, coconut flour, and baking powder. Slowly stir in the flour mix into the egg mixture.

Coat blueberries in coconut flour (extra 2 tbsp.), then stir into batter. Pour batter into a greased bundt pan (silicone pan, no grease needed).

Bake at 325° F for 1 hour 15 min or until toothpick inserted into center comes out clean.

Cool on wire rack.

For glaze, stir lemon juice into powdered sweetener to consistency of choice. Drizzle of cake when cooled.

Nia Rennix is one of the top Clinical Nutritionist on the East Coast and Founder of the nutrition & wellness company, The Rennix Weigh. Nia went through her own weight loss journey of losing over 120 pounds more than ten years ago. With over 10 years of experience, she is also known for her work as a Food Insecurity Expert and Acanthosis Nigricans Specialist.

Nia has traveled to various countries to aid in hunger relief and to study the health modalities of various populations.

Nia is asked to speak at many conferences throughout the year to share her weight loss story and how she turned her passion into a company, along with the importance of adopting a healthy lifestyle by making nutritional modifications. She has also received distinctions and awards for her leadership in the community and activism for eradicating hunger in underserved communities.

About the Author

Nia Rennix is one of the top Clinical Nutritionist on the East Coast and Founder of the nutrition & wellness company, The Rennix Weigh

Rate this Article
Leave a Comment
Author Thumbnail
I Agree:
Comment 
Pictures
Author: Nia Rennix

Nia Rennix

Member since: Apr 29, 2021
Published articles: 6

Related Articles