Blueberry Cake with lemon cream cheese frosting is sweet, moist and bursting with summery flavor. Easy to make with fresh berries and lemon citrus kick, it’s a keto friendly dessert that you’ll want to make again and again.
Why This Low Carb Cake is Best
Blueberry season is right around the corner! Toss those fresh ripe berries into a sugar free cake for the perfect dessert for blueberry lovers.
- Made with real blueberries. There’s nothing artificially flavored about this cake that’s packed with fresh blueberries!
- Hint of lemon. The zesty citrus enhances the flavor of the berries while balancing out the sweetness in this cake.
- Moist and fluffy. While other gluten free cakes can be dry and crumbly, this one has the perfect soft crumb.
- Cream cheese frosting. You won’t miss the sugar in the decadently creamy lemon frosting spread over the baked cake.
Love today’s cake? Be sure to try our berry crumble bars next!
- Monk Fruit is a naturally occurring sweetener with a neutral taste that makes it an ideal swap for sugar in dessert recipes.
- Egg yolks and whites are added separately. The yolks are mixed in with the wet ingredients while the egg whites are folded in to the batter last for a light and fluffy cake consistency.
- Almond flour is a high protein flour with a mild flavor that works beautifully for cakes. Don’t confuse it for almond meal, which is much coarser and darker.
- Blueberries are the center of attention in this cake. You will need fresh berries for the cake itself and extra blueberries for garnishing the frosted cake. Frozen berries can be used, but may “bleed” color into the cake from the excess moisture.
- Lemon. You will need the juice and zest of one whole lemon for the cake, plus an additional lemon for the cream cheese frosting.
Tips and Tricks
- Beat your egg whites! Use an electric mixer to beat the whites until they form stiff peaks. This step incorporates air into the whites which is key for achieving the right cake-y consistency in this blueberry cake recipe.
- Fold gently. When adding the egg whites and blueberries to the cake batter, be careful not to beat or mix vigorously. Otherwise, you will “deflate” your egg whites which can result in a flat, dense cake.
- Frosting: The cream cheese frosting can be spread onto the cake or piped with pastry bags, whichever you prefer. Let the cake chill in the fridge for an hour before eating to let the frosting set.
- Refrigerate or freeze: Store the blueberry cake tightly covered in the refrigerator if you plan to eat it within 5 days. For longer storage, transfer it to a freezer safe container. Frozen blueberry cake keeps well for up to 3 months.
We tested this Blueberry Cake recipe in a 9 x 13 baking dish.
Frozen blueberries can used here. They do release much more juice than fresh berries, so don’t be surprised at the bleeding of color into the batter.
Fresh whole blueberries are considered keto friendly. While they contain naturally occurring sugars, they are highly nutritious, fiber rich and relatively low in carbs per serving. This recipe uses a little more than 1 cup of fresh blueberries which adds up to just 1 gram of carbohydrates per serving.
If you don’t have monk fruit, you can substitute any other sweetener you like for baking. Stevia and erythritol are other popular calorie free choices that can usually be used as a 1-to-1 substitute for sugar (or monk fruit) in many low carb recipes.
More Sugar Free Dessert Recipes
- Sugar Free Peanut Butter Fudge
- Sugar Free Pudding
- Crustless Pumpkin Pie
- Sugar Free Pecan Sandies
- Sugar Free Whipped Cream
For the cake
- 5 large eggs, separated
- 1 cup granulated monk fruit sweetener
- 2 teaspoons vanilla extract
- 1/2 cup unsalted butter, melted
- 2 teaspoons baking powder
- 1 lemon- zested and juiced
- 2 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 cup fresh blueberries
For the frosting
- 1 package (8 ounce) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 1/4 cup powdered monk fruit sweetener
- 1 lemon - zested and juiced
- 1/4 cup fresh blueberries, optional
- Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper, or spray with baking spray. Set aside.
- Separate the egg yolks from the egg whites. In a large mixing bowl, beat egg whites until stiff peaks form. Set aside.
- With the egg yolks, add them to a bowl with granulated moink fruit and vanilla extract. Use a whisk and combine completely. Add in melted butter, baking powder, juice and zest from 1 lemon (see notes below). Mix until fully combined.
- Add almond flour and coconut flour to the batter, whisking until combined. Fold in fresh blueberries and stiff egg whites gently until mixed. Pour batter into prepared baking dish.
- Bake for 28-32 minutes, until lightly browned. Remove from oven and cool completely before adding frosting.
- For the frosting, beat cream cheese and butter for 2-3 minutes, scraping down the sides of the bowl as needed. Add in monk fruit sweetener, lemon juice and zest from one lemon, and beat until combined.
- Spread frosting (or pipe frosting) onto cooled cake. Top with fresh blueberries if desired. Refrigerate cake for one hour to allow frosting to set completely.
- Lemon- for the cake we used one large lemon, resulting in about 2 teaspoons of loose zest and 2 Tablespoons of lemon juice. We used a second large lemon for the frosting.
- Store cake in refrigerator for up to 5 days in airtight container. Freeze for up to 3 months.
- See blog post for recipe tips and tricks.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 60mgSodium: 65mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 5g
Savor the fruits of summer with this easy Blueberry Cake recipe! Made with fresh lemon and blueberries, it’s a low carb cake that’s every bit as satisfying as its sugar-laden counterparts.