A Heavenly Lemon Blueberry Pound Cake Recipe
If you’re a fan of pound cakes but looking for a healthier, low-sugar alternative, this recipe for Lemon Blueberry Pound Cake is the perfect choice! Bursting with the bright flavors of fresh lemon zest and tangy blueberries, this gluten-free, low-carb cake will satisfy your sweet tooth without compromising on taste or texture. Thanks to the use of almond flour and coconut flour, this cake is not only soft and moist but also packed with nutrients, making it an ideal treat for anyone watching their carb intake or following a keto-friendly lifestyle. Add to that a sugar-free glaze for a delightful finish, and you’ve got a cake that will make you look forward to every slice.
In this guide, we’ll walk you through how to make this low-carb Lemon Blueberry Pound Cake from start to finish. Whether you are baking it for a special occasion or just looking for a healthier dessert to enjoy with your morning coffee, this cake is sure to impress.
The Health Benefits of Almond Flour and Coconut Flour
One of the standout features of this Lemon Blueberry Pound Cake recipe is its use of almond flour and coconut flour, two incredibly versatile gluten-free flours that not only contribute to the texture and flavor of the cake but also offer a range of health benefits. Let’s take a closer look at these ingredients:
- Almond Flour: Made from ground almonds, almond flour is an excellent source of healthy fats, fiber, and protein. It’s low in carbs and high in nutrients, making it a perfect substitute for traditional wheat flour in gluten-free and low-carb baking. Almond flour also gives baked goods a light, tender crumb, which is key to achieving the perfect pound cake texture.
- Coconut Flour: Another low-carb flour, coconut flour is high in fiber, which helps promote digestion and keeps you feeling full longer. It’s also gluten-free and has a slight natural sweetness that complements the flavor of the cake. When combined with almond flour, coconut flour helps improve the structure of the cake without adding a heavy or dense feel.
Why Choose Monk Fruit Sweetener?
This Lemon Blueberry Pound Cake recipe also calls for monk fruit sweetener, a natural, low-calorie sweetener derived from the monk fruit. Monk fruit has been used in traditional medicine for centuries due to its antioxidant properties, and it’s now a popular sugar substitute for those on keto, low-carb, or diabetic diets. Monk fruit sweetener contains zero calories and does not raise blood sugar levels, making it an ideal choice for anyone looking to reduce their sugar intake while still enjoying a sweet treat.
The Power of Blueberries and Lemon Zest
Blueberries and lemon zest are a match made in heaven, and this cake brings them together beautifully. Blueberries are packed with antioxidants, fiber, and vitamin C, all of which contribute to your overall health. They add not only a burst of flavor but also natural sweetness to the cake. Lemon zest, on the other hand, brings a refreshing citrusy note that pairs perfectly with the sweet blueberries, enhancing the overall flavor of the cake.
The Importance of Egg Whites and Yolks in Pound Cake
Eggs play a vital role in creating the perfect pound cake, and this recipe uses them in two distinct ways. The egg whites are beaten separately to create a light, airy texture in the cake. When egg whites are whipped into soft peaks, they trap air, which helps to lift the cake as it bakes, giving it that signature lightness.
The yolks are beaten with the other wet ingredients to provide richness and moisture, helping the cake stay soft and tender. By using both egg whites and yolks, you ensure that your cake has the perfect balance of fluffiness and moisture.
Step-by-Step Instructions for Perfect Lemon Blueberry Pound Cake
Step 1: Preheat the Oven and Prepare the Ingredients
Start by preheating your oven to 320°F (160°C). While the oven heats up, break your eggs, separating the whites from the yolks. Set the egg whites aside for later, as you’ll be beating them separately.
Step 2: Beat the Egg Whites
Using an electric mixer, beat the egg whites until they form soft peaks. This should take just a few minutes on medium speed. Once they’re ready, set them aside. The beaten egg whites will give your pound cake a light, fluffy texture.
Step 3: Beat the Egg Yolks and Add Wet Ingredients
In a medium bowl, beat the egg yolks. Add in the monk fruit sweetener, baking powder, vanilla extract, lemon juice, and coconut oil. Whisk until all the ingredients are well combined.
Step 4: Fold in the Beaten Egg Whites and Add Zest
Gently fold the whipped egg whites into the egg yolk mixture. Be careful not to deflate the egg whites—use a gentle folding motion to incorporate them without losing the air that has been whipped into the whites.
Next, add the lemon zest to the batter. This will give the cake a wonderful citrus aroma and flavor that pairs so well with the blueberries.
Step 5: Add the Dry Ingredients
Gradually add the almond flour and coconut flour to the wet ingredients, stirring gently to combine. These flours will provide the structure and texture of the cake, making it moist and tender. Make sure the batter is smooth and free of lumps.
Step 6: Fold in the Blueberries
Once the batter is well mixed, fold in the blueberries. Whether you’re using fresh or frozen blueberries, be sure to fold them in gently to avoid crushing the berries, which can cause the batter to become streaked with purple.
Step 7: Bake the Cake
Pour the batter into a greased or parchment-lined cake pan and spread it out evenly. Place the pan in the oven and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a light golden-brown top.
Step 8: Cool and Transfer
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely. Cooling is essential to ensure the cake firms up and is easy to slice.
Quick and Easy Lemon Blueberry Pound Cake Recipe
Ingredients:
- 2 1/2 cups almond flour
- 1/2 cup coconut flour
- 5 eggs (separate whites and yolks)
- Zest of 1 lemon
- 1/2 cup monk fruit sweetener
- 3 tsp baking powder
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup coconut oil (melted)
- 1 1/2 cups fresh or frozen blueberries
Sugar-Free Glaze Ingredients:
- 1 3/4 cups monk fruit powdered sugar
- 1/4 cup lemon juice
Instructions:
- Preheat the oven to 320°F (160°C).
- Separate the eggs, and beat the whites until soft peaks form.
- In a medium bowl, beat the yolks, then add the monk fruit, baking powder, vanilla, lemon juice, and coconut oil. Mix well.
- Gently fold the egg whites into the yolk mixture and add the lemon zest.
- Stir in the almond flour and coconut flour until the batter is smooth.
- Gently fold in the blueberries.
- Pour the batter into a greased or lined cake pan, and bake for 35 minutes or until a toothpick comes out clean.
- Let the cake cool completely on a wire rack.
For the Glaze:
- Mix the monk fruit powdered sugar and lemon juice in a small bowl.
- Drizzle the glaze over the cooled cake and serve.
Enjoy your delicious, low-carb Lemon Blueberry Pound Cake, perfect for any occasion!
