Lemon Blueberry Pound Cake Recipe - Gluten Free
INGREDIENTS
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1 cup butter (softened)
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8 ounces cream cheese
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1 cup Swerve (or Sukrin:1 (I used 3/4 cup))
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1/2 teaspoon stevia concentrated powder (or another 1/2 cup Swerve or Sukrin:1)
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10 eggs
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2 teaspoons lemon extract
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2 teaspoons vanilla extract
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2 1/4 cups almond flour
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1/2 cup coconut flour
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2 teaspoons baking powder
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2 cups blueberries
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2 tablespoons coconut flour
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1/2 cup Swerve Confectioners (or Sukrin Melis)
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2-3 tablespoons lemon juice
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