Georgie's Heavenly Blueberry Lemon Pound Cake (Paleo, gluten free, dairy free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup + 2 tablespoons almond flour1/4 cup + 2 tablespoons coconut flour3/4 cup Splenda granulated1/4 teaspoon salt1-1/2 teaspoons baking powder1-1/2 teaspoons lemon extract*1-1/2 teaspoons vanilla extract3 eggs1/4 cup + 2 tablespoons water1-1/2 cups blueberries
1. Preheat oven to 350 degrees F. Butter or oil the inside of a loaf pan.
2. In a large bowl, combine almond and coconut flour, Splenda, salt, and baking powder.Whisk to mix well and break up any lumps.
3. In a second bowl, combine lemon extract, vanilla extract, eggs, and water. Stir to blend.
4. Add wet ingredients to dry and mix until uniformly moist. Spoon 1/3 of batter into the bottom of the loaf pan. Sprinkle 1/3 of the berries on top. Repeat layers two more times.
5. Bake for 35 minutes. Cool before slicing into 8 heavenly slices.
Serving Size: Makes 8 slices
2. In a large bowl, combine almond and coconut flour, Splenda, salt, and baking powder.Whisk to mix well and break up any lumps.
3. In a second bowl, combine lemon extract, vanilla extract, eggs, and water. Stir to blend.
4. Add wet ingredients to dry and mix until uniformly moist. Spoon 1/3 of batter into the bottom of the loaf pan. Sprinkle 1/3 of the berries on top. Repeat layers two more times.
5. Bake for 35 minutes. Cool before slicing into 8 heavenly slices.
Serving Size: Makes 8 slices
Nutritional Info Amount Per Serving
- Calories: 165.3
- Total Fat: 10.9 g
- Cholesterol: 90.2 mg
- Sodium: 132.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 5.4 g
- Protein: 7.9 g
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