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Blueberry Pound Cake Recipe

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This recipe for Blueberry Pound Cake, by , is from The Eberhardy Van Dalen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Debra Eberhardy

Category:
Category:

Ingredients:  
Ingredients:  
1 cup butter, softened
8 oz cream cheese
1 cup erythritol sugar
1/2 tsp stevia concentrate
10 eggs
2 tsp vanilla extract
2 1/4 cups almond flour
1/2 cup coconut flour
2 tsp baking powder
2 cups blueberries mixed with 2 TBSP coconut flour

Glaze:
1/2 cup powdered erythritol
2-3 TBSP lemon juice

Directions:
Directions:
1. Cream together butter, cream cheese, and sugar.
2. Blend in eggs and then the vanilla.
3. In separate bowl, combine the almond and coconut flour, baking powder.
4. Slowly combine the wet and dry ingredients.
5. Mix the blueberries with the coconut flour, then stir into the batter.
6. Pour batter into greased Bundt or cake pan. (Silicone preferred)
7. Bake @325* for 1 hr 15 mins to 1 hr 25 mins or until toothpick comes out clean.
8. Cool on rack.
9. Glaze if prefer when cool.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
5 mins
Personal Notes:
Personal Notes:
Serving: 1 slice
Calories per slice: 315
Carbohydrates: 9g
Protein: 9g
Fat: 27g
Saturated fat: 12g
Cholesterol: 162g
Sodium: 205mg
Fiber: 4g
Sugar: 3g

Net carbs: 5g

 

 

 

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