This paleo lemon blueberry pound cake is the perfect addition to your spring baking repertoire! It’s lightly sweetened with maple syrup and the natural sweetness from the blueberries. The base is a combination of almond flour, coconut flour, and a little arrowroot powder for extra fluffiness! Don’t want to miss this one!
This recipe is also extremely easy to make and stores SO well in the refrigerator. You can save it in the refrigerator in an air tight container, and enjoy it all week long!
So let’s get right to it.