Paleo Lemon Blueberry Pound Cake
Ingredients
The cake
-
1⅓
cup
blanched almond flour
-
⅓
cup
coconut flour
-
2
tbsp
arrowroot powder
-
1½
tsp
baking soda
-
1
tsp
cinnamon
-
½
tsp
salt
-
3
large
eggs
-
juice from 2
lemons
-
zest from 2
lemons
-
⅓
cup
maple syrup
-
1
cup
fresh blueberries
The glaze
-
3
tbsp
melted coconut butter
Instructions
- Preheat the oven to 350°F.
- Line an 8x4 or 9x5 loaf pan with parchment paper and rub coconut oil inside the cavity.
- In a medium bowl, mix together the dry ingredients.
- In a small bowl, whisk together the wet ingredients, including the lemon zest, but leaving out the blueberries.
- Combine the wet and dry ingredients, folding in the blueberries last.
- Pour the batter into the loaf pan and bake for about 40 minutes.
- Remove from the oven and let cool completely.
- Melt the coconut butter and drizzle it on top before slicing and serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
250mg
Cholesterol
186mg
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