This blueberry lemon cake is a dream for anyone seeking a low-carb dessert that doesn’t compromise on flavor or texture. Combining a tender, buttery crust with a rich, tangy, and gooey lemon-blueberry filling, this recipe offers a delightful twist on a classic. I remember the first time I perfected this blueberry lemon cake; the aroma filling my kitchen was simply irresistible, and the taste was even better. It’s a fantastic option for special occasions or when you simply want to treat yourself to something extraordinary without the sugar. This recipe is designed to be straightforward, ensuring a flawless bake every time, even for novice bakers. The combination of fresh blueberries and zesty lemon creates a vibrant flavor profile that truly stands out.

⏱ Time: 50 min
👥 Servings: 12-16
📊 Level: Easy
🥗 14 ingredients
Berry Lemon Gooey Butter Cake - blueberry lemon cake - Blueberry lemon cake: Enjoy this low-carb, keto-friendly gooey butter cake. Master the perfect balance of

Berry Lemon Gooey Butter Cake

Blueberry lemon cake: Enjoy this low-carb, keto-friendly gooey butter cake. Master the perfect balance of tangy lemon and sweet berries for a delightful dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16
Calories 280 kcal

Ingredients
  

  • 1 cup almond flour
  • 1/4 cup Swerve Granular
  • 2 tbsp coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter melted
  • 1 large egg
  • 1 tsp lemon zest
  • 6 ounces cream cheese softened
  • 1/4 cup butter softened
  • 1/4 cup lemon juice
  • 1 tsp lemon extract
  • 1 cup fresh blueberries
  • Powdered sweetener for dusting

Instructions
 

  • Preheat the oven to 3250F and lightly grease an 8×8 baking dish.
  • In a large bowl, combine almond flour, Swerve, coconut flour, baking powder, and salt. Stir in melted butter, egg, and lemon zest.
  • Press the mixture into the bottom and partway up the sides of the prepared pan.
  • In another bowl, beat cream cheese and softened butter until smooth. Beat in Swerve, egg, lemon zest, lemon juice, and lemon extract. Stir in blueberries.
  • Pour the filling over the crust. Bake for 30 to 35 minutes until mostly set.
  • Remove, let cool, then dust with powdered sweetener and cut into bars.

Notes

– Don’t overmix the batter: For a tender crust, mix until just combined to avoid developing too much gluten in the almond flour.
– Check for doneness: The cake is ready when the edges are set and slightly golden, but the center still has a slight jiggle. This ensures that signature gooey texture.
– Storage: Store any leftover blueberry lemon cake in an airtight container in the refrigerator for up to 5 days. It’s also delicious chilled!
– Doneness temperature for eggs: Ensure the internal temperature of the filling reaches 160°F (71°C) to ensure the eggs are fully cooked.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • Don’t overmix the batter: For a tender crust, mix until just combined to avoid developing too much gluten in the almond flour.
  • Check for doneness: The cake is ready when the edges are set and slightly golden, but the center still has a slight jiggle. This ensures that signature gooey texture.
  • Storage: Store any leftover blueberry lemon cake in an airtight container in the refrigerator for up to 5 days. It’s also delicious chilled!
  • Doneness temperature for eggs: Ensure the internal temperature of the filling reaches 160°F (71°C) to ensure the eggs are fully cooked.

This keto blueberry lemon cake is a testament that healthy eating doesn’t mean sacrificing flavor. Give it a try and savor every gooey, tangy bite!

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