The Best Lemon Blueberry Cake, Low Carb – Trim Healthy Mama s
This Low carb, THM S Lemon Blueberry Cake is amazing!!
We went blueberry picking this week, yes in the heat. I have been working on a few blueberry recipes and this one is ready to share! It received two thumbs up from hubby. That is a big deal around here because he’s picky, especially when it comes to on plan desserts.
If you like lemon and blueberries, this is the sugar free dessert for you!!
This cake is perfect for spring and summer. The taste is light and fresh. It is perfect as a snack or the finish to a yummy dinner. You should be able to get 14 or so pieces of cake out of this recipe. This cake is great to store pieces in the freezer and pull out later for a treat. So, if you have a few pieces left, freeze them for later.
Here are a few tips
First, don’t drop the lemon in the cake batter when zesting it. The cream cheese can be the reduced fat version. It does need to be at room temperature. The butter and the eggs as well need to be at room temperature. I used allulose as the sweetener in the cake. My local Walmart had it on clearance and it worked great. The xanthan gum is optional. And, lastly, for the best texture pass your almond flour and coconut flour through a fine mesh sieve.
THM S, Low carb Lemon Blueberry Cake
Ingredients
- 8 oz Cream Cheese, softened
- 1 Cup Butter, softened
- 8 M- Eggs, room temperature
- 1 1/4 C Sweetener
- 2 t Lemon Extract
- 2 t Vanilla Extract
- 1 Lemon Zested
- 2 C Almond flour
- 1/2 C Coconut flour
- 1 t Xanthan gum
- 1/2 t Salt
- 2 t Baking Powder
- 2 C Blueberries
Frosting
- 3 T Salted Butter, softened
- 4 Oz Cream cheese, softened
- 1/4 C Heavy Cream
- 1 C Powdered Sweetener
- 2 Doonks Pure Stevia powder, or more sweetener
- 1 Lemon juiced
- Few Drops Lemon Extract
- Zest and blueberries to top, if desired
Instructions
- Cream together the butter cream cheese.
- Add the sweetener and scrape the sides.
- Cream together very well.
- Add the eggs, one at time.
- When everything is mixed together, add the extracts and zest. Mix again. You can scrape the sides again if it needs it..
- This is the point I preheated my oven. Heat it to 325 degrees. Add your dry ingredients.
- Add your blueberries and stir in carefully.
- Stir until just combined.
- In a bundt pan, spray with non-stick spray. Carefully scoop your batter into the pan. Tap the filled pan on counter a few times to remove any air.
- Bake for an hour, or until finished. Mine was a tad darker than I intended.
- Allow to cool some before removing from the pan. Loosen the edges gently before removing.
- While the cake is cooling, make the frosting. In a mixing bowl the butter and cream cheese. Add the heavy cream and beat until completely combined.
- Scrape the sides and add the sweeteners. Beat, add the extract and the lemon juice. When mixed, taste and see of it is perfect.
- When cake is cool, frost cake. Decorate as desired.
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Excited to make this recipe – before I jump in, I have large eggs on hand. Would it be 6-7 large eggs to equal the 8 medium?
Yes, that’s how many I would use
My daughter made this for me and it was delicious! Even the “sugar-eating” guests thought it was fabulous and got two helpings. I put it in the refrigerator overnight and love that it tastes like a pound cake when it’s cold. Hands down my favorite THM/sugar free dessert. This cake does not taste “healthy” at all!! A real crowd pleaser.
I can’t tell you how much this review means to me. My goal is to help moms/women take care of them and their families, eating healthy meals. Thank you so much for taking the time to leave this review.
What kind of sweetener did you use?
In the cake I used allulose. It measures 1 for 1 to sugar. I used confectioners swerve in the frosting.
Looks great! Have you tried in another pan, other than bundt? If so, how would cook time vary? thanks for sharing!
What pan are you wanting to use? A 9×13 pan might be 40ish minutes.