Spring has definitely arrived with this Lemon Blueberry Cream Cheese Pound Cake! This recipe balances zesty citrus with a rich, protein-friendly almond flour base for a dessert that feels indulgent but stays light.
Lemon Blueberry Cream Cheese Pound Cake
Zesty, moist, and perfectly topped with a tangy cream cheese frosting.
Prep time: 15 mins | Cook time: 35–40 mins | Yields: 1 loaf cake
Ingredients
The Cake Base
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4 Large Eggs
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4 oz Cream Cheese: Softened to room temperature.
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4 tbsp Unsalted Butter: Softened.
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2 tsp Vanilla Extract
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1 Lemon: Both the zest and the juice.
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1 ¼ cups Almond Flour
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3–4 tbsp powdered monk fruit or your preferred sugar-free sweetener.
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2 tsp Baking Powder
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Pinch of Salt
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½ cup Blueberries: Fresh or frozen.
Tangy Lemon Frosting
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4 oz Cream Cheese: Softened.
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3 tbsp butter: softened.
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¼ cup Sweetener of choice
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1 tsp Vanilla Extract
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1–2 tsp Lemon Juice
Instructions
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Mix the Wet Base: In a large bowl, whisk together the eggs, softened cream cheese, butter, vanilla, lemon juice, and zest until the mixture is creamy and smooth.
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Incorporate Dry Ingredients: Add the almond flour, baking powder, salt, and sweetener one at a time. Stir gently until just combined.
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Prepare the Berries: Toss your blueberries lightly in a teaspoon of extra almond flour. This “secret” step keeps the blueberries from sinking to the bottom of your cake! Gently fold them into the batter.
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Bake: Pour the batter into a buttered loaf pan. Bake at 175°C (350°F) for 35–40 minutes until the top is golden and a toothpick comes out clean.
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Cool: Allow the cake to cool fully before frosting; otherwise, the cream cheese topping will melt!
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Frosting and Garnish: Beat the frosting ingredients until fluffy. Spread generously over the cake and garnish with extra blueberries and lemon zest for a professional finish.
Success Tip
For the best texture, ensure your cream cheese and butter are truly softened before mixing. This prevents lumps and ensures that beautiful, even crumb seen in the photo!