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Paleo Lemon Blueberry Pound Cake

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This Paleo Lemon Blueberry Pound Cake is loaded with blueberries, the perfect amount of lemon flavor and is a delicious brunch (or anytime) cake made with gluten-free and dairy-free ingredients. 

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 8 slices 1x

Ingredients

Scale

Pound cake:

  • 2 eggs, room temperature
  • 1 cup coconut sugar
  • 1/2 cup non-dairy milk
  • Zest of 1 lemon
  • 3 tablespoons lemon juice (I use from fresh lemon)
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 cup frozen or fresh blueberries

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons non-dairy milk

Instructions

  1. Preheat oven to 350 degrees and grease a 8-inch baking dish or line with parchment paper
  2. Whisk together eggs, sugar, milk, lemon zest, lemon juice and vanilla until smooth
  3. Mix in flours, baking soda until smooth
  4. Fold in blueberries then pour into baking dish
  5. Bake in oven for 20-22 minutes or until ready
  6. Allow the cake to cool and begin whisking together the glaze ingredients
  7. Drizzle on top of cake, slice and enjoy!

Notes

*Store in fridge for 5 days or freezer for 2 months

  • Author: Rachel

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https://rachlmansfield.com/paleo-lemon-blueberry-pound-cake/