Blueberry Lemon Pound Cake

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

1. Preheat oven to 325 degrees. Spray a bundt pan with cooking spray.
2. In a large bowl, cream together the butter, cream cheese and sweetener.
3. Add the eggs 2 at a time. Mix well between each addition. Mix in the extracts.
4. In a separate bowl, whisk together the flours and baking powder.(Leave 2 tablespoons of coconut flour to coat blueberries.)
5. Stir the flour mixture into the batter a little at a time.
6. Once the batter is mixed together, coat the blueberries with the remaining coconut flour. Stir the blueberries in gently.
7. Pour the batter into the prepared pan. Bake for 1 hour 15 minutes or until a toothpick comes out clean.
8. Place on rack and cool.
9. Stir the lemon juice into the powdered sweetener and stir. Pour the glaze over the cooled cake.