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    Home » Desserts

    Lemon Blueberry Cream Cheese Pound Cake

    Published: Jun 2, 2020 · Updated: Jul 20, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    A delicious keto cream cheese pound cake flavoured with lemon and blueberries is an easy cake for summer. Baked with coconut flour it is also gluten free.

    If you are looking for a great keto cake baked with coconut flour this recipe is a good start. Although I have used a flavour combination of lemon and blueberries for a summer cake you can make it your own. Perhaps with raspberries?

    lemon blueberry pound cake

    Join the friendliest keto & low carb recipe and support Facebook Group HERE!

    How to make a keto cream cheese pound cake

    This cream cheese pound cake is an easy one bowl dish. Reach for the whisk and grab a medium bowl and you are ready for cake baking!

    I use coconut flour for this keto lemon cake recipe as it's my preferred low carb flour. If you wanted to replace it with almond flour I would suggest that you use 1 ½ cups of almond flour instead of the coconut flour.

    For the sweetener I would recommend either erythritol or an erythritol/monk fruit blend.

    blueberry lemon pound cake

    Tips

    The top of the cake may crack but don't worry as it can be covered up with a frosting.

    This cake could be baked in a bundt cake tin. Just ensure that you thoroughly grease the cake tin.

    Alternatively, make muffins with this cake mixture. Reduce the cooking time to 30 minutes and check with a toothpick that they are cooked through.

    I slathered my cake with a cream cheese and lemon topping which was just cream cheese, lemon juice and a touch of low carb sweetener. I had intended to pipe it but it looked like a spider had crawled into the topping and danced all over the cake. I smoothed the topping and decorated with lemon slices.

    More keto cakes to bake

    Lemon Cheesecake Cake

    Blueberry Cream Cheese Coffee Cake

    Lemon Roll Cake with Blackberry Chia Jam

    Lemon Pound Cake with Lupin Flour

    Lemon Strawberry Cake

    Coconut Cake with Coconut Cream Cheese Frosting

    keto pound cake

    Lemon Blueberry Cream Cheese Pound Cake

    Angela Coleby
    A rich and delicious low carb cake for summer.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 10 slices
    Calories 220 kcal

    Ingredients
     
     

    • ½ cup butter
    • ½ cup erythritol
    • 8 oz cream cheese
    • 4 medium eggs
    • 1 teaspoon vanilla extract
    • ½ cup coconut flour
    • 1 teaspoon baking powder
    • ¼ cup lemon juice
    • 1 cup blueberries
    • ½ teaspoon salt

    Instructions
     

    • Preheat the oven to180C/350F degrees.
    • Grease and line a 2lb loaf tin with parchment paper.
    • Whisk the butter and low carb sweetener together.
      erythritol and butter
    • Add the cream cheese and whisk until smooth.
    • Add the eggs and vanilla and continue to whisk.
    • Pour in the lemon juice and continue to whisk.
    • Next, add the dry ingredients, the coconut flour, baking powder and salt. Whisk until combined.
    • Gently fold in the blueberries
    • Spoon the mixture into the tin and bake for 60 minutes.
      cake mixture in loaf tin
    • Allow to cool in the baking tin.

    Notes

    Serves 10 slices at 4.7g net carbs per slice.
    The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
    Any nutritional analysis on the website is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

    Nutrition

    Serving: 1sliceCalories: 220kcalCarbohydrates: 7.3gProtein: 4.8gFat: 19.6gFiber: 2.6g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

    This post may contain affiliate links. Please read my disclosure policy for more information.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Brandi

      July 09, 2022 at 6:12 pm

      What’s the best way to store this after baking?

      Reply
      • Angela Coleby

        July 09, 2022 at 6:55 pm

        In the refrigerator. It should last up to 4 days.

        Reply
    2. Patricia

      April 02, 2022 at 11:01 am

      Can I make this recipe with frozen blueberries? Will it change the baking time?

      Reply
      • Angela Coleby

        April 02, 2022 at 12:46 pm

        Yes you can. The colour of the blueberries might seep into the cake. As for the baking time, I'm unsure whether you will need extra time.

        Reply
    3. Jen

      August 14, 2021 at 4:37 pm

      I know it is not keto friendly but can it be made with regular sugar in the same amount?

      Reply
      • Angela Coleby

        August 14, 2021 at 6:08 pm

        Yes it could and the amount is the same. Hope you enjoy the recipe!

        Reply
    4. Gretchen

      June 12, 2021 at 12:46 am

      Hi, can I use this recipe with extra egg yolks from the low carb flax rolls I made of yours. Two egg yolks perhaps = one egg? Thanks!

      Reply
      • Angela Coleby

        June 14, 2021 at 12:03 pm

        I think you could!

        Reply
    5. Cindy

      April 22, 2021 at 1:37 pm

      Omg! That's the first thing I had to say.
      With the initial ingredients getting mixed together you think you're making a cheesecake. First time I made this I forgot to line with parchment paper... Needless to say, a sweet gloppy mess. My husband and I ate it with a spoon. Next attempt... Perfect! This is soooooo delicious. Thank you for these coconut flour recipes for baking. They taste much better than Almond flour treats.

      Reply
      • Angela Coleby

        April 26, 2021 at 10:25 am

        Thank you so much! I much prefer baking with coconut flour than almond. It took a while to get used to it though! (so many disasters I still shudder at the memories!)

        Reply
    6. Janyce

      February 08, 2021 at 4:25 am

      This is gorgeous, I will be making it regularly. I have followed the recipe to the letter, but experimented with the kind of cream cheese I have used (goat curd and mascarpone so far) , and the citrus (lemon or lime) and berries (blueberries or raspberries).

      Reply
      • Angela Coleby

        February 08, 2021 at 12:51 pm

        I love the idea of using other cream cheeses!!

        Reply
    7. Alice

      June 03, 2020 at 12:48 pm

      fastest I've ever made something after publishing! absolutely delicious and easy to make and clean up afterwards. If you are sensitive to erythritol this is a great recipe--the lemon juice and natural sweetness of the berries cancels out that cooling effect. Highly recommended.

      Reply
      • Angela Coleby

        June 03, 2020 at 1:18 pm

        Glad you enjoyed it!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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