Desserts & Cakes/ Gluten Free/ Low Carb/ Vegetarian

Blackberry, Lemon and Sour Cream Pound Cake (Coconut Flour)

A moist and delicious pound cake with lemon and blackberry.

I had some blackberries and sour cream left over in the fridge and thought that I could either (a) Eat them together in a bowl (b) Make a cake.   The Chief Taster’s choice won, so I decided that I would try a pound cake out of coconut flour and added some lemon to give the cake a bit more flavour.  It was delicious, moist and tasty.  You do not need a large piece (well, perhaps, depending upon how hungry you are!) as it is very filling.


The taste combination of blackberries and lemon complemented each other nicely.    Worth trying in muffin form too I think!

pound cake


Blackberry, Lemon and Sour Cream Pound Cake
Serves 4
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  2. 1/2 cup butter, melted
  3. 1/2 cup sour cream
  4. 1/2 cup coconut flour
  5. 1/4 cup erthyritol (or other sugar substitute)
  6. 1 cup blackberries
  7. 8 eggs
  8. grated rind and juice of two lemons
  9. 2 tblspn vanilla essense
  10. 2 tspn baking power
  11. 1 tspn salt
  1. Preheat the oven to 180C/350F degrees.
  2. Mix the dry ingredients together in a bowl.
  3. Beat the eggs in another bowl, and then add the melted butter, sour cream, rind and juice of the lemons and the vanilla essence. Mix thoroughly.
  4. Add the wet mixture to the dry ingredients and stir thoroughly. Add the blackberries and mix well.
  5. Pour into a greased loaf tin.
  6. Bake for 80-90 minutes until golden and firm.
  7. Eat and enjoy!
  1. Nutritional Breakdown: (Per Slice - I've assumed 8 slices). Calories 223, Total Carbs 11g, 5g Fibre,Net Carbs 6g, Protein 8g
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  • Reply
    December 9, 2017 at 2:01 pm

    This recipe says it is 4 servings. Does that mean 2 slices/serving which would be 6 net X 2???
    Or is it 8 servings of 1 slice each???

    • Reply
      Angela Coleby
      December 10, 2017 at 9:18 am

      It should say 4 people…it makes 8 slices.

  • Reply
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  • Reply
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    • Reply
      April 2, 2017 at 7:29 pm

      Thankyou for this recipe Angela – this is DELICIOUS!
      I made it last night but reduced the eggs to 6. I didn’t have any berries so left them out. The result was a lovely moist, light lemon cake. It took quite a while to cook – started to brown on the top while the centre was still wobbly. I placed a layer of foil over the top and kept it going until it was done. Perfect!
      We had it last night warm with fresh soft whipped cream and lightly toasted this morning for breakfast. I love that it is nut free so can send it in the kids’ lunch boxes (no nuts allowed at schools in Australia due to allergies).
      I’m going to experiment with different flavours – a keeper for my low-carb recipe book for sure. Thankyou! X

      • Reply
        Angela Coleby
        April 2, 2017 at 7:32 pm

        I applaud you for having it for breakfast! My kinda gal!! Glad you enjoyed it and thanks for letting me know!

  • Reply
    March 13, 2017 at 8:33 pm

    Delicious recipe! Perfect !

  • Reply
    Pamela marchant
    November 17, 2016 at 12:35 pm

    Are you sure it’s 80-90 minutes mine has burned ?

    • Reply
      Angela Coleby
      November 17, 2016 at 1:17 pm

      Oh no. It could be my oven as it took a while.

  • Reply
    March 25, 2016 at 6:05 pm

    What is the fiber count?

  • Reply
    March 22, 2016 at 12:44 pm

    tried this yesterday, didn’t alter the recipe at all but it ended up being an egg loaf basically.. 🙁 I hate eggs and their flavor so I couldn’t get past one bite.. hubby didn’t like it at all either and he likes eggs. I can’t tell if this is user error or the recipe.. help? I really wanted to like this.

    • Reply
      Angela Coleby
      March 22, 2016 at 12:51 pm

      Hi Cassandra, sorry to hear it didn’t work. I am wondering whether it is to do with the egg size? I used fairly medium sized eggs. Perhaps yours were larger? Perhaps use 6 eggs if you try it again? Thanks for popping by!

  • Reply
    February 11, 2016 at 9:36 pm

    I still haven’t found the carb/fiber counts for this cake. Would be greatly appreciated! thanks!

    • Reply
      Angela Coleby
      February 12, 2016 at 11:21 am

      Hi, will post this shortly and will let you know once it’s done.

    • Reply
      Angela Coleby
      February 12, 2016 at 2:03 pm

      Hi, Nutritional Breakdown: (Per Slice – I’ve assumed 8 slices). Calories 223, Total Carbs 11g, Net Carbs 6g, Protein 8g

  • Reply
    September 9, 2015 at 4:28 pm

    This looks so very good!.

    • Reply
      September 15, 2015 at 3:39 pm

      Thanks Kelly! Hope you enjoy it!

  • Reply
    Barbara Waller
    September 3, 2014 at 12:46 pm

    Hi made this but was cooked within an hour and top was quite crusty. In fridge overnight and was moist almost wet!!!!. Could it have been the moisture in the blackberries after washing them? Any suggestions for adding an alternative? Although checked it was cooked with a stick and looked ok could I have under cooked it.
    Like the cake but a bit drier would be nice for me anyway.


    • Reply
      September 3, 2014 at 6:14 pm

      Hi Barbara. I would try a higher oven temperature and make sure the blackberries are dry. Hope it works out!

      • Reply
        September 4, 2014 at 12:08 pm

        Thanks for reply! Have you baked this with an alternative to lemon and blackberries?


      • Reply
        September 6, 2014 at 6:28 am

        Morning another problem was the outside was really getting burnt so I reduced the cooking time to 1hour! Could I put nuts and raisins in or something else?

        • Reply
          September 8, 2014 at 10:52 am

          Oooh – nuts and rasins sound a lovely idea!

  • Reply
    August 24, 2014 at 4:29 pm

    Just wondering what kind of sour cream? Is low fat okay or full fat is better?

    • Reply
      August 25, 2014 at 11:12 am

      I use full fat! Hope you enjoy it!

  • Reply
    August 19, 2014 at 8:51 pm

    I also would like to have the carb count. Thanks

    • Reply
      August 20, 2014 at 11:40 am

      All updated on the recipe page. I will try my best to do this before publishing recipes! I’ve assumed 8 slices per loaf, so adjust accordingly if you slice thinner than I do!

  • Reply
    Allison James Gismondi
    August 19, 2014 at 8:09 pm

    I just made this! Sooooo goooood. So moist and dense. Thank you for a wonderful reciped

    • Reply
      August 20, 2014 at 11:41 am

      Thanks Allison! So glad you enjoy it! I’ve now updated the recipe with the nutritional breakdown too!

  • Reply
    August 16, 2014 at 5:37 pm

    As someone who counts carbs it would be nice if a recipe lists “low carb” the nutritional information would be included.

    • Reply
      August 16, 2014 at 6:18 pm

      I’ll try to add this Laura. Noted. Thanks for popping by!

  • Reply
    Judit + Corina |Glamorous Bite
    August 15, 2014 at 2:07 pm

    This pound cake does looks moist and delicious! Thanks 🙂

    • Reply
      August 15, 2014 at 4:01 pm

      Thanks! Hope you enjoy it and thanks for popping by!

  • Reply
    August 14, 2014 at 11:57 am

    This looks great! I’m wondering about a sweetener. I noticed you didn’t include one in the recipe. Are the berries enough sweetness?

    • Reply
      August 14, 2014 at 12:10 pm

      oops! I left it out of the recipe..have now updated it! Thanks for catching that one Debbie!

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