This Lemon Blueberry Paleo Pound Cake has a dense and velvety texture, accompanied by a perfect match of citrusy lemon and luscious, juicy blueberries. Each sweet bite is more delicious than the last, especially when the lemon icing comes into play! You get all this in one Paleo, gluten-free, dairy-free, nut-free, refined sugar-free, grain-free, clean-eating package—without needing a single “pound” of any sinful ingredients.
March is here, which means we’re saying goodbye to winter soon. 😒 For me this is a sad moment, because I live in one of the hottest places in the U.S., but I’m sure a lot of you are looking forward to the warmer weather! Even though I prefer the cold (am I weird for this? 😆) there are even things I look forward to when it warms up, like berry season! 😍
Blueberries to be exact, so we can make this Lemon Blueberry Paleo Pound Cake with Lemon Icing! 🤤
If you ever have the chance to take a look in my fridge you’ll always see berries in there no matter the season. I’m able to splurge on them during the fall and winter seasons because my A/C bill isn’t three times the normal amount that it is during our 6-7 month long summer. 😳😂 Nevertheless, berries are always so much tastier, prettier, and much more affordable during the spring and summer! 😋
Needless to say, I’m excited for spring (even though it’s more like summer 😬) and berry season!
I made this Lemon Blueberry Paleo Pound Cake with Lemon Icing for my dad’s birthday in November 2017 and it was a huge hit! 🤗 I’m going to have to give my mom full credit for this recipe idea. Here’s what happened…
I was visiting her and, of course, Triple S came up. I asked her if she had any requests. Usually she says no, but this time she said she was craving pound cake and banana bead (two of her ultimate faves 😋)! I totally created banana bread for her—The Best Paleo Banana Bread is now at your fingertips. 🤩🍌🍞 But as for the pound cake, she didn’t want just any pound cake—she had the idea of incorporating lemon and blueberry.
Fantastic idea, Mom! 😊 Not only do these blueberries and the light yellow color look beautiful, but they also bring this pound cake up two notches! ✌🏼
I’ll admit, I didn’t tell my dad that I actually made his birthday dessert for my mom also, but I don’t think he’d mind. 😜
The addition of this yummy lemon icing pumped up the citrus and really completed the experience of this Lemon Blueberry Paleo Pound Cake. I’m telling you, you NEED to make this icing. I’m pretty sure it would taste good on just about anything. 😋
My family was in total shock that this tender, velvety pound cake was made from coconut flour and tapioca flour! I was too honestly, because this was the first recipe I’ve ever tackled that included the pesky, “I’m pretty sure it’s not going to turn out” coconut flour as the main flour. As you can see I usually include coconut flour in my recipe, like these Apple Blueberry Paleo Muffins. 😍
But only a little bit. It really does make a difference and completes the texture in my opinion. 😌
However, creating a pound cake with mainly coconut flour really scared me! 😟 Unfortunately this Lemon Blueberry Paleo Pound Cake did not turn out the first time. 😕 I was too worried that I wasn’t going to put enough wet ingredients in, resulting in a dry and crumbly cake (no one likes dry and crumbly 😝), so instead of putting the original 1 cup of canned coconut milk in, I dumped the whole can in. Big mistake and I knew it as soon as I did it. When the cake got out of the oven, it looked perfect on top, but it was a mushy mess on the bottom. 😑
All of those blueberries, lemons, and ingredients went to waste. At least I learned something, and with that, I nailed it the second time! I was so proud! 👏🏼☺️
This Lemon Blueberry Pound Cake with Lemon Icing is so refreshing! It won’t leave you feeling too full or with an upset stomach. Believe it or not, you can achieve this scrumptious pound cake without the tradition one pound each of flour, butter, eggs, and sugar (ew 🤢☠️). If you were wondering that’s where the “pound” comes from. 😜 This Lemon Blueberry Pound Cake is so nutritious you can even feel completely guilt-free eating it with your morning coffee or as a late-night snack (of course I know you aren’t eating after 9 though 😉). 😈
Sounds like an awesome plan, right? 😊 Well, let’s get to making it then! 💃🏻
Add all the dry ingredients in a large mixing bowl and whisk together.
Then, add all the wet ingredients in another large mixing bowl and whisk together.
Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. (Believe it or not, that small amount of coconut flour will total absorb the wet ingredients—it’s crazy! This is why you can’t sub other flours for coconut flour.)
Now fold in those plump blueberries!
Pour the batter into a coconut oil-greased 9”x5” loaf pan and smooth it out evenly. The batter will be thick, but still pourable.
Tap the pan on the counter a few times to release any air bubbles and then bake it on 350°F for about 40-45 minutes or until a toothpick comes out clean and the sides have browned and pulled away from the pan.
Move the pan to a cooling rack and let the cake cool completely before removing. To remove the cake, first run a knife along the edges of the pan. Then, you can place a plate over the top of the cake and quickly flip it over, tapping on the bottom of the loaf pan if needed. Then you can flip the cake upright with your hands or by using another plate.
Transfer the cake to the refrigerator while you make the icing. When the cake is cold, it helps the icing to transform into a nice solidified texture.
Add the coconut butter and coconut oil in a heat-safe bowl and microwave in 15-20 second increments until smooth and melted and whisk together (you can also use a double boiler). Thereafter, whisk in the remainder of the ingredients and pour the icing over the cake!
Easy enough, right? 😉 I hope you get a chance to make this Lemon Blueberry Paleo Pound Cake and, more importantly, I look forward to seeing a picture! 😊 Don’t forget to tag me @sabrinassinlesssecrets and hashtag #sabrinassinlesssecrets so I don’t miss it! 😘 See you next #sinlesssunday! ❤️#becausesinlessisdelicious #TripleS
- ¾ cup coconut flour (mine was 96g, but check the label because certain brands can vary)
- ½ cup tapioca starch/flour (60g)
- 4 large eggs, room temperature
- ½ cup full-fat coconut milk, shaken so that the fat and water are completely mixed without lumps
- ½ cup freshly squeezed lemon juice (about 2-3 large lemons)
- ⅓ cup pure maple syrup (can sub raw honey)
- ⅓ cup organic unrefined, extra-virgin coconut oil, melted and cooled (about 75g)
- 1 tablespoon lemon zest, packed (zest from about 1 lemon)
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 – 1 ½ cups fresh blueberries (I used 1 ½ cups)
- Grease a 9”x5” loaf pan with coconut oil and preheat the oven to 350°F.
- Add all the dry ingredients in a large mixing bowl and whisk together.
- Then, add all the wet ingredients in another large mixing bowl and whisk together.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula until just combined. Let it sit for a few minutes so the coconut flour can absorb the moisture.
- Now fold in those plump blueberries!
- Next, pour the batter into the loaf pan and smooth it out evenly. The batter will be thick, but still pourable.
- Tap the pan on the counter a few times to release any air bubbles and then bake it for about 40-45 minutes or until a toothpick comes out clean and the sides have browned and pulled away from the pan.
- Move the pan to a cooling rack and let the cake cool completely before removing. To remove the cake, first, run a knife along the edges of the pan. Then, you can place a plate over the top of the cake and quickly flip it over, tapping on the bottom of the loaf pan if needed. Then you can flip the cake upright with your hands or by using another plate.
- Transfer the cake to the refrigerator while you make the icing. When the cake is cold it helps the icing to transform into a nice solidified texture.
- Add the coconut butter and coconut oil in a heat-safe bowl and microwave in 15-20 second increments until smooth and melted and whisk together (you can also use a double boiler).
- Thereafter, whisk in the remainder of the ingredients and pour the icing over the cake!
- Transfer the cake back to the fridge and let it firm up for about 1-2 hours before slicing. 🙂
NO you cannot sub another flour for the coconut flour. 😉