blueberry lemon pound cake
4 tablespoon a melted butter
3/4 cup fresh blueberries
1/2 teaspoon cinnamon
2 tablespoons sour cream or cream cheese
1/2 cup granulated Swerve
1½ tsp vanilla
2 tablespoons heavy whipping cream
½ cup + 2 tablespoons coconut flour or 1 1/4 Almond Flour
½ tsp salt
1½ tsp baking powder
I package of sugar free vanilla pudding powder
For the Icing:
2 tablespoons powdered Swerve
1 teaspoon butter melted
1 tbsp heavy whipping cream
dash of vanilla
1/4 tsp lemon zest
Preheat oven to 350 degrees.
Beat eggs, swerve, sour cream, heavy whipping cream, vanilla, salt, baking powder, and cinnamon until combined.
Add the melted butter to the mixture and beat again until combined.
Add 1/2 cup of the flour until thoroughly combined.
In a separate bowl add the blueberries and 2 tablespoons of the coconut flour. Stir, until blueberries are lightly coated.
Add blueberries with the rest of the flour to the batter. Stir with a spatula until all ingredients are mixed well.
Pour batter into a greased loaf pan or cover loaf pan with parchment paper.
Bake for 60 minutes or until knife inserted in center of bread comes out clean.
Allow bread to cool for a few mins.