# Sugar-Free Lemon Blueberry Pound Cake

- Servings: 10 servings
- Cook time: 45 min
- Category: Dessert
- Diet: gluten-free
- Language: en

## Ingredients

- 2 cup almond flour
- 1/4 cup coconut flour
- 1 tbsp baking powder
- 1/3 cup allulose
- 4 whole egg
- 1/2 cup unsalted butter, melted
- 1/3 cup unsweetened almond milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup fresh blueberry
- 1/4 cup powdered monk fruit sweetener (optional)
- 1 tbsp lemon juice (optional)

## Instructions

1. Preheat oven to 350°F and grease a 9x5-inch loaf pan with parchment.
2. Whisk dry ingredients together in a bowl.
3. In another bowl, combine eggs, butter, milk, lemon juice, zest, and vanilla.
4. Mix wet and dry ingredients until smooth and gently fold in blueberries.
5. Bake until golden and a toothpick comes out clean.
6. Cool completely before drizzling glaze if using.

## Equipment

- loaf pan
- parchment paper
- mixing bowl
- whisk

## Tips

- Toss blueberries in 1 tsp almond flour before folding to prevent sinking.
- Store in the fridge up to 5 days or freeze for 2 months.

## Source

- Original video: https://www.facebook.com/reel/1985253848681730
- Creator: Mindfully Sugar-Free Recipes
- Recipe page: https://www.cliprecipe.com/recipe/2cbb8a0a-b2a0-4680-9984-d3f9ae65e759
- Extracted: 2026-08-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt