Paleo / Gluten Free

paleo lemon blueberry pound cake



1 1/3 cup blanched almond flour (make sure to use FINE almond flour)
1/3 cup coconut flour
2 tb arrowroot powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 eggs
juice from 2 lemons
zest from the same 2 lemons!
1/3 cup maple syrup
1 cup fresh blueberries
3 tb melted coconut butter

This paleo lemon blueberry pound cake is the perfect addition to your spring baking repertoire! It's lightly sweetened with maple syrup and the natural sweetness from the blueberries. The base is a combination of almond flour, coconut flour, and a little arrowroot powder for extra fluffiness! Don't want to miss this one!

This recipe is also extremely easy to make and stores SO well in the refrigerator. You can save it in the refrigerator in an air tight container, and enjoy it all week long!

So let's get right to it.



Preheat oven to 350.
Line an 8x4 or 9x5 loaf pan with parchment paper (rub coconut oil inside the cavity before placing the parchment paper on top, so that the parchment paper sticks).
In a medium bowl, mix together the dry ingredients.
In a small bowl, whisk together the wet ingredients, including the lemon zest, and leaving out the blueberries.
Next, pour the wet ingredients into the bowl with the dry ingredients, folding in the blueberries last.
Pour batter into the loaf pan and bake for 40 ish minutes.
Remove from oven and let cool completely. Resist the temptation to dive in right away!
Melt the coconut butter and drizzle on top, slice, and dig in!
If you want more sweetness in the glaze, add 1 tsp of maple syrup to the coconut butter. Enjoy!