Keto Blueberry Cake is a flavorful dessert drizzled in a homemade glaze. The sweet and tangy combination of lemon and blueberries is sure to tantalize your taste buds. Enjoy a slice as an afternoon treat with a cup of tea or coffee, or take it to a potluck. It's gluten-free, keto, sugar free, and THM-friendly.
You may be wondering if you can eat this blueberry cake for breakfast, and the answer is...of course! That is why all those coffee shops offer slices of cake in their bakery section. This cake is light enough to be served as breakfast or brunch, but it's also sweet enough to be a dessert. That is why it is one of our favorite keto recipes.
While you do need to plan ahead a little bit if you are making this low carb keto lemon blueberry cake, the recipe is pretty easy. Most of the time will be spent waiting for it to bake and let it fully cool. Trust me when I tell you it's worth every second of waiting. When you sink your teeth into that first bite of keto blueberry pound cake, it's amazing.
When these ingredients are combined together, they result in a blissfully delicious lemon blueberry coffee cake that makes your house smell incredible.
- Cream Cheese - It's best to soften the cream cheese before you begin. Just set it on the counter about an hour before you start.
- Butter - Again, it's important to use softened butter. Be sure not to let it melt. If you do accidentally melt it, let it sit and cool down, so it thickens back up before you begin.
- Sweetener - A granulated sweetener such as my blend works well in the cake. I offer low carb sweetener substitutions on the recipe card.
- Eggs - These are necessary for this cake.
- Heavy Cream - It adds moisture and creaminess to the keto blueberry cake.
- Almond Flour - Use a finely ground blanched almond flour. If there seem to be clumps I recommend sifting it first.
- Coconut Flour - Used in combination with almond flour coconut flour balances the oiliness without being too dry.
- Baking Powder - Always check the date so your cakes rise properly.
- Lemon Zest - Nothing beats lemon zest! It's zesty and adds the perfect touch of lemon.
- Blueberries - I love using fresh blueberries because they are incredibly juicy and taste great but frozen blueberries can be used as well.
- Powdered Erythritol - For the smoothest lemon glaze you do want a powdered sweetener.
- Heavy Cream - Using heavy cream is easy, and it allows you to make the glaze thinner or thicker depending on your preferences.
- Lemon Extract - For a milder flavor sub in lemon juice.
How To Make Keto Blueberry Cake
Making a low carb blueberry cake is easier than you think! I make the almond flour blueberry cake batter in my food processor in seconds but you can also make it with a hand mixer or a stand mixer if you don't have a food processor.
Step One: Heat the oven to 350 degrees and add cooking spray to a bundt pan. Then dust lightly with almond flour to prevent the cake from sticking.
Step Two: Mix together the cream cheese, butter, and sweetener in a food processor. Pulse until creamy, then add in the eggs, heavy cream, coconut flour, almond flour, and baking powder.
Step Three: Gently fold in blueberries and add the lemon zest.
Step Four: Pour the batter into a bundt pan and spread it evenly.
Expert Tip: The cake batter will be thick. Don't worry about that! Just drop it in and spread it out.
Step Five: Bake the cake for 1 hour or until the center is firm and the edges turn golden brown.
Expert Tip: If the edges and top of the cake brown too quickly, add a piece of tin foil over the blueberry lemon cake at the 45-minute mark.
Step Six: Let the cake cool for 60 minutes in the pan. Then gently run a knife around the edge and invert it on top of a serving plate. Let the cake finish cooling.
Step Seven: Combine the powdered erythritol, heavy cream, and lemon extract in a small bowl. Whisk until smooth.
Step Eight: Drizzle the glaze on top of the cake, serve, and enjoy!
Can I Use A Different Kind Of Pan?
Yes, you can swap the bundt pan for a different kind of pan. Two loaf pans, two round pans, or even a 9x13 will all work well. The key here is to keep a close watch on the baking time. Using 2 pans instead of one will result in a lesser baking time. Additionally, swapping for a 9 x 13 cake pan will also reduce the cooking time because the cake is much thinner and will bake faster.
You can make this into a layer cake with my keto cream cheese frosting if you bake it in two round pans!
Another option is to make a keto blueberry upside down cake by putting the blueberries in a parchment-lined pan before adding the batter. Once it bakes invert it onto a serving platter.
Variations on Keto Blueberry Cake
Berries - It's fine to swap the blueberries for strawberries or raspberries. Use fresh or frozen blackberries, raspberries, or a combination. If you use strawberries fresh work better and you need to cut them into bite-sized pieces.
Citrus - Lime or orange are a nice change from lemon blueberry. You can play around with the flavors and make this a lime strawberry cake or an orange blackberry cake. In general, berries go well with citrus.
White Chocolate Chips - If you really want to kick this up mix in some sugar free white chocolate chips or chopped white chocolate lemon truffles! You can find both made by ChocZero (and save 10% with code 'joyfilledeats'). The truffles are available in the spring and are seasonal.
How Do I Store Leftover Cake?
Once the keto blueberry cake is cooled all the way, cover tightly. Then place it in the fridge for up to 5 days. I store all my gluten free recipes and low carb recipes for baked goods in the refrigerator. But if you need to this should keep at room temperature for 2-3 days.
You can also freeze the leftover cake for up to 3 months. Again, you'll need to wrap it tightly and keep it in a sealed container. Thaw overnight in the fridge before serving.
- 1 cup cream cheese softened
- 6 tablespoon butter softened
- ¾ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- 6 eggs
- ¼ cup heavy cream
- 2 ½ cup almond flour
- ½ cup coconut flour
- 1 tablespoon baking powder
- 1 tablespoon lemon zest
- 1 cup blueberries
- Preheat oven to 350. Spray a bundt pan well with cooking spray and dust with almond flour.
- Combine the cream cheese, butter, and sweetener in the food processor. Pulse until smooth. Add the eggs, cream, flours, and baking powder. Pulse until well combined.
- Stir in the blueberries and zest.
- Transfer the batter to the prepared bundt pan. The batter will be thick.
- Bake for 60 min or until the center feels firm when lightly pressed and the edges are deep golden brown. (Check at 45 minutes and cover with foil if the top is getting too brown).
- Cool for 1 hour in the pan. Carefully run a knife around the edges and then invert onto a serving plate. Cool completely.
- Stir together the glaze ingredients. Drizzle on the cooled cake.