Introduction

If you’re seeking a deliciously moist and tangy dessert that embodies the essence of wholesome ingredients, then look no further than this Paleo Lemon Blueberry Pound Cake! This cake not only satisfies your sweet tooth but also adheres to a Paleo diet, making it a guilt-free option for health-conscious individuals. The combination of vibrant blueberries and zesty lemon creates a refreshing flavor profile that will leave you craving more. Perfect for brunches, gatherings, or a simple afternoon treat, this cake is sure to impress your friends and family.

Crafted with almond and coconut flour, this pound cake substitutes traditional wheat flour while ensuring a light, fluffy texture. The use of honey as a natural sweetener enhances the cake’s flavor while keeping it refined sugar-free. Additionally, the inclusion of fresh blueberries brings not only a burst of flavor but also a wealth of antioxidants, making this dessert a nutritious choice.

Join me as we explore the delightful journey of baking this Paleo Lemon Blueberry Pound Cake, where each slice promises to transport you to a sunny lemon grove, even on the rainiest days. So, preheat your oven, gather your ingredients, and let’s dive into this scrumptious recipe that perfectly balances health and indulgence!

Paleo Lemon Blueberry Pound Cake

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This Paleo Lemon Blueberry Pound Cake is a delightful and healthy dessert that is perfect for any occasion!

• Author: recipes
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Paleo

Ingredients

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• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil, melted
• 3/4 cup honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup fresh blueberries

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Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together melted coconut oil and honey.
4. Add eggs, vanilla extract, lemon juice, and lemon zest; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing well.
6. Fold in fresh blueberries.
7. Pour batter into the prepared loaf pan.
8. Bake for 45-50 minutes or until a toothpick comes out clean.
9. Allow to cool before slicing and serving.

Notes

• For best results, use fresh blueberries.
• Store in an airtight container in the fridge.
• Can be enjoyed as a breakfast or a dessert.

Nutrition

• Serving Size: 1 slice
• Calories: 230
• Sugar: 12g
• Sodium: 50mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 60mg