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.
Notes
Nutrition: This cake has 16 slices. There are 5.1 NET carbs per serving.Substitutions: Exchange the blueberries for fresh strawberries, fresh or frozen blackberries, or fresh or frozen raspberries. Chop the strawberries into bite-sized pieces before mixing them in if you are using those. To Store: Keep airtight and refrigerate for up to 5 days or store at room temperature for up to 4 days. To Freeze: Wrap and place in a freezer container for up to 3 months. Notes on Sweeteners: