Name: Delicious Lemon Blueberry Pound Cake (gluten-free)
Prep time: 5 min
Cook time: 45 min
Total time: 1 h
Ingredients: 1/2 cup (1 stick) unsalted butter, room temperature; 4 eggs; 1 cup coconut sugar; 3/4 cup cottage cheese; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; Fresh lemon juice from half lemon; 2 1/2 cup almond flour; 1/2 cup tapioca flour; 2 teaspoons baking powder; 1/3 cup blueberries (plus more for topping); Glaze: 1/4 cup powdered sugar + 2 tablespoons milk (or more as needed)

Delicious Lemon Blueberry Pound Cake (gluten-free)

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4 from 1 review

The Lemon Blueberry Pound Cake is absolutely delicious. It’s bursting with flavor, made with all gluten-free ingredients and is a bit healthier yet still a moist and perfect pound cake recipe.

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 60 mins

Yield: 8 slices 1x

Instructions

Preheat oven to 375 degrees F and line and grease a loaf pan
In a large bowl, cream together butter, eggs, coconut sugar, cottage cheese, vanilla extract, lemon zest, lemon juice until smooth
Mix in the almond flour, tapioca flour and baking powder until fully combined
Fold in the blueberries then add batter to loaf pan
Add additional blueberries if you’d like on top then bake in oven for 45-55 minutes (if your loaf starts to brown too much, cover)
Allow the loaf to cool then gently remove from loaf pan
Once loaf is cooled, whisk together the glaze ingredients then pour on top of the loaf and cut into slices and enjoy

Notes

*Store leftovers in airtight container for 3 days, fridge for 7 days and freezer for 2 months

Author: Rachel