PALEO LEMON BLUEBERRY POUND CAKE

5 from 1 vote

PALEO LEMON BLUEBERRY POUND CAKE

Keyword almond flour lemon cake, blueberry lemon dessert, dairy free pound cake, gluten free pound cake, lemon blueberry pound cake, paleo lemon blueberry pound cake

Servings slices

Calories 1751kcal

Author Nicole Modic

Ingredients

FOR THE CAKE:

1 ⅓ cup blanched almond flour (make sure to use FINE almond flour)
⅓ cup coconut flour
2 tbsp arrowroot powder
1 ½ tsp baking soda
1 tsp cinnamon
½ tsp salt
3 eggs
juice from 2 lemons
zest from the same 2 lemons!
⅓ cup maple syrup
1 cup fresh blueberries

THE GLAZE:

3 tbsp melted coconut butter

Instructions

Preheat oven to 350.
Line an 8x4 or 9x5 loaf pan with parchment paper (rub coconut oil inside the cavity before placing the parchment paper on top, so that the parchment paper sticks).
In a medium bowl, mix together the dry ingredients.
In a small bowl, whisk together the wet ingredients, including the lemon zest, and leaving out the blueberries.
Next, pour the wet ingredients into the bowl with the dry ingredients, folding in the blueberries last.
Pour batter into the loaf pan and bake for 40 ish minutes.
Remove from oven and let cool completely. Resist the temptation to dive in right away!
Melt the coconut butter and drizzle on top, slice, and dig in!
If you want more sweetness in the glaze, add 1 tsp of maple syrup to the coconut butter. Enjoy!

Nutrition