Grain-Free Blueberry Lemon Pound Cake

Our Grain-Free Blueberry Lemon Pound Cake recipe is part of our Eat Local Series, featuring fresh blueberries from Twin Maple Orchard at the HCC Realty Farmers Market/Colonial Village and eggs from Broadview Farm and Gardens at North End City Market (more info following recipe). The rich yellow color in this cake is from the yolks of the farm eggs. What a difference fresh, local ingredients make!

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Grain-Free Blueberry Lemon Pound Cake

Grain-Free Blueberry Lemon Pound Cake

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: Serves 8 1x
  • Category: Desserts, Cake
  • Method: Baking


Grain-Free Blueberry Lemon Pound Cake




  1. Line bottom and sides of a glass loaf pan with parchment, place oven rack at center position, and preheat oven to 350 degrees F. Note: we have not tested this in a metal pan.
  2. Separate the eggs, placing the whites in a mixing bowl and yolks in a large measuring cup.
  3. Reserve a pinch of salt from the 1/4 teaspoon measurement, then add salt, almond flour, coconut flour, arrowroot flour, and baking soda to a large mixing bowl. Whisk to combine and break up any lumps.
  4. To the measuring cup with the egg yolks, add melted butter/ghee, vanilla, lemon juice and zest, coconut milk, and Lakanto Classic. Whisk with a fork to combine, then add to the dry ingredients and whisk together until well combined. 
  5. Whip egg whites with a hand mixer, starting on low and gradually increasing to medium speed, until egg whites form stiff peaks. Add the reserved pinch of salt as soon as the egg whites begin to foam. This will help to stiffen them up. This step sounds like a lot of work but it’s not. It takes about a minute, and the texture of the pound cake is light and fluffy because of this step.
  6. Gently fold about a third of the whipped egg whites into the batter and continue folding until fully incorporated. Repeat with half of the remaining egg whites, and finally add the last of the egg whites. The batter will be lighter and just a bit thinner now. Fold until fully mixed.
  7. Gently transfer 1/3 of the patter to an even layer in the prepared loaf pan and top with half of the blueberries. Press the berries down very slightly then carefully spread half of the remaining batter on top of the berries. Top with another layer of berries, press slightly again, then top with remaining batter. Smooth the top into an even layer.  
  8. Bake 40-50 minutes, or until a toothpick inserted into the center of the cake comes out clean (there may be a few grains of almond flour, that’s fine, just no wet dough). Do not open the oven more than necessary while baking. Remove from oven and place the loaf pan on a cooling rack. Do not remove cake from pan until fully cooled. 
  9. Carefully remove the cooled cake, peel off the parchment, and transfer to a serving plate. Dust generously with powdered Lakanto, if desired. Slice and serve. Cake is also delicious when served cold. 


Refrigerate, wrapped tightly in plastic up to four days. 



Located in Marengo, IL, Broadview Farm and Gardens is a family-owned farm on nine acres. They grow organic produce and raise heritage breeds of hogs, goats, laying hens, and pastured broilers, all of which are raised outdoors with room to graze. They offer fresh seasonal produce and herbs, free-range eggs, pasture raised meats, and gorgeous handmade soap in a variety of scents (also unscented) and styles. In the Rockford, IL area, you can find Broadview Farm and Gardens at:

Twin Maple Orchard & Gardens is out on Linden Road in Rockford and they grow a variety of antique and standard apples as well as seasonal fruits and vegetables. Reach them at (815) 874-2677 or visit them at the Edgebrook, Rockford, Colonial Village, and North End markets.

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