Location,Texas 77096,USA

Blueberry Pound Cake


  • 2.5 cups almond flour (Bob’s Red Mill)
  • 1/2 cup Swerve Confectioner Sweetener
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/2 cup heavy cream
  • 1/4 cup butter (Kerrygold)
  • 2.5 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup blueberries (organic if possible)


  • Preheat oven to 350 degrees
  • In a large bowl, whisk together almond flour, Swerve, baking powder + baking soda until evenly combined.
  • Add room temperature your eggs, heavy cream, butter, lemon juice, apple cider vinegar, vanilla and blend together with whisk until combined well and batter is smooth. Add blueberries into batter and incorporate evenly.
  • Pour batter into a parchment paper lined 1 pound loaf pan. Making sure your oven is preheated, bake at 350 degrees for 45-60 minutes. At 30 minutes in, cover completely with aluminum foil-this will steam the bread, allowing it to cook the rest of the way through while staying nice and moist! Keep in mind, oven times can occasionally vary, peek in at 45 minutes, if it is not cooked through, check back in at 55 minutes. And make sure to use oven mitts when securing the foil, that loaf pan will be hot!
  • Remove from oven and let cool about 5 minutes.