Lemon blueberry pound cake. This Lemon-Blueberry Pound Cake is the perfect way to celebrate—whip one up for brunch or dessert. In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Ricotta cheese in a pound cake?
Pair a slice of this moist cake with a scoop of vanilla ice cream. Lemon-Blueberry Pound Cake Recipe photo by Taste of Home. And, the low carb lemon blueberry pound cake released from the ungreased pan with ease! You can cook Lemon blueberry pound cake using 12 ingredients and 9 steps. Here is how you cook it.
Ingredients of Lemon blueberry pound cake
- It’s 2 tbsp of almond flour.
- Prepare 1 cup of almond flour.
- It’s 1/4 cup of coconut flour.
- You need 2 tbsp of coconut flour.
- You need 3/4 cup of granulated Splenda.
- It’s 1/4 tsp of salt.
- You need 1 1/2 tsp of baking powder.
- You need 1 1/2 tsp of lemon extract.
- It’s 1 1/2 tsp of vanilla extract.
- You need 3 of eggs.
- It’s 1/4 cup of water.
- It’s 1 1/2 cup of blueberries.
My low carb lemon blueberry pound cake recipe came out perfect after the first try! I'm definitely going to be making this one again. It's perfect for a holiday brunch or gathering with family and friends. Blueberry pound cake with the added spark of lemon.
Lemon blueberry pound cake instructions
- preheat to 350.
- spray loaf pan.
- mix all dry ingredients till no lumps.
- separately, mix all wet ingredients till no lumps.
- mix wet and dry ingredients together until moist.
- add one third of mixture to pan.
- add one third berries to pan.
- continue to alternate till done.
- bake 35 minutes.
I love it and so do my kids. This pound cake was very moist. This healthy pound cake recipe isn't just delicious–it also only requires one bowl to make. This blueberry lemon pound cake recipe is not difficult to make, especially for experienced bakers. The key to it, like with all cake baking, is to be patient when making the cake mix.
