Ingredients
- 1 cup Butter Unsalted, Softened
- 8 oz Cream Cheese, room temperature
- 1 1/2 cup Swerve
- 10 large Eggs, Room Temperature
- 2 tsp Vanilla Extract
- 2 1/2 tsp Lemon Extract
- 1/2 tsp Lemon Zest
- 2 1/4 cup Almond Flour
- 1/2 cup Coconut Flour
- 2 tsp Baking Powder
- 2 cup Blueberries
- 2 tbsp Coconut Flour
- [Glaze] 3 tbsp Lemon Juice
- [Glaze] 1/2 cup Powdered Swerve
Instructions
- Preheat oven to 325 degrees. Spray a bundt pan with cooking spray.
- In a large bowl, cream together the butter, cream cheese and sweetener.
- Add the eggs 2 at a time. Mix well between each addition. Mix in the extracts.
- In a separate bowl, whisk together the flours and baking powder.(Leave 2 tablespoons of coconut flour to coat blueberries.)
- Stir the flour mixture into the batter a little at a time.
- Once the batter is mixed together, coat the blueberries with the remaining coconut flour. Stir the blueberries in gently.
- Pour the batter into the prepared pan. Bake for 1 hour 15 minutes or until a toothpick comes out clean.
- Place on rack and cool.
- Stir the lemon juice into the powdered sweetener and stir. Pour the glaze over the cooled cake.