Georgie's Heavenly Blueberry Lemon Pound Cake (Paleo, gluten free, dairy free)

Georgie's Heavenly Blueberry Lemon Pound Cake (Paleo, gluten free, dairy free)

5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • 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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Number of Servings: 8


    1 cup + 2 tablespoons almond flour
    1/4 cup + 2 tablespoons coconut flour
    3/4 cup Splenda granulated
    1/4 teaspoon salt
    1-1/2 teaspoons baking powder
    1-1/2 teaspoons lemon extract*
    1-1/2 teaspoons vanilla extract
    3 eggs
    1/4 cup + 2 tablespoons water
    1-1/2 cups blueberries


Do not substitute lemon juice, they are not the same. If you donít want to go to the store for lemon extract, and donít have any, just leave it out. Nothiní wrong with straight blueberry pound cake.


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

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Member Ratings For This Recipe

  • 3 of 3 people found this review helpful
    I would like to try this without Splenda. Splenda is definitely NOT paleo. - 11/14/12

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  • Incredible!
    Perfectly delicious, easy to make, and no-guilt treat. Served it to company and mother-in-law requested to take leftovers home. It was a big hit! - 6/5/14

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