Just as in the Almond Flour Sour Cream Pound Cake, I used almond and coconut flour to replace the white flour. I also used a granulated sugar substitute, Lakanto, for the sugar but feel free to …
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Toss blueberries in the 1 teaspoon of flour. Gently fold the blueberries and lemons (zest and juice) into the batter. Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack.
Loaded with blueberries and bright flavor, this lemon blueberry pound cake makes a wonderful brunch (or anytime) cake. Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9x5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
Toss blueberries in the 1 teaspoon of flour. Gently fold the blueberries and lemons (zest and juice) into the batter. Pour batter into prepared pan, spreading evenly. Bake for 75 to 85 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes.