Blueberry-Lemon Pound Cake

Blueberry-Lemon Pound Cake

Yield: 6 servings
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Cooling Time: 2 hours
  • Total Time: 3 hours, 10 minutes


For the Pound Cake:

  • ¼ cup Bake Believe® White Melting Wafers
  • 6 tablespoons unsalted butter
  • ½ cup Swerve
  • 3 eggs
  • Zest of 1 lemon
  • ⅓ cup sour cream
  • 1 teaspoon vanilla
  • 2 ½ cups almond flour
  • ¼ teaspoon salt
  • 1 cup fresh blueberries

For the Glaze


  1. Preheat oven to 350°F.
  2. Line a loaf pan with parchment paper, folding it over the edges of the pan so that the pound cake can be easily removed.
  3. Place the ¼ cup white melting wafers and butter in a large heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  4. Stir in the Swerve and allow to cool until no longer hot.
  5. Add the eggs, one at a time, beating after each addition, until fully incorporated.
  6. Add the lemon zest, sour cream, and vanilla and mix once more.
  7. Add the almond flour, salt, and blueberries, then mix until fully incorporated.
  8. Spoon the batter into the prepared loaf pan and spread to evenly distribute.
  9. Bake the pound cake until it is no longer jiggly in the middle, about 55 minutes.
  10. Carefully remove the pound cake from the pan and transfer to a cooling rack.
  11. Cool the pound cake to room temperature, about 2 hours.
  12. Place the ½ cup white melting wafers and heavy cream in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until the melting wafers have completely melted.
  13. Stir in the 2 tablespoons lemon juice and ¼ teaspoon lemon zest.
  14. Allow the glaze to cool, stirring occasionally, until it becomes the consistency of a thin pancake batter.
  15. Pour the glaze over the pound cake.  The glaze will firm up more as it cools.
  16. Slice the cake, then enjoy.