Lemon Blueberry Cream Cheese Pound Cake

Bright, zesty, and protein-friendly — this one screams springtime comfort!

Wet Ingredients:

4 large eggs

4 oz cream cheese (softened)

4 tbsp unsalted butter, softened

2 tsp vanilla extract

Zest + juice of 1 lemon

Dry Ingredients (add one at a time):

1 ¼ cups almond flour

2 tsp baking powder

Pinch of salt

3–4 tbsp powdered monkfruit (or sweetener of choice)

Mix-In:

½ cup fresh or frozen blueberries (tossed lightly in almond flour so they don’t sink!)

Pour batter into a buttered loaf pan and bake at 350°F for 35–40 minutes, until golden and set. Cool fully before topping.

Frosting:

4 oz cream cheese, softened

3 tbsp butter, softened

¼ cup sweetener of choice

1 tsp vanilla extract

1–2 tsp lemon juice (for a tangy kick)

Beat until smooth + fluffy, spread on top, and garnish with a few blueberries + lemon zest.