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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 3250F and lightly grease an 8×8 baking dish.
  2. In a large bowl, combine almond flour, Swerve, coconut flour, baking powder, and salt. Stir in melted butter, egg, and lemon zest.
  3. Press the mixture into the bottom and partway up the sides of the prepared pan.
  4. 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.
  5. Pour the filling over the crust. Bake for 30 to 35 minutes until mostly set.
  6. 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!

Try this next: Luscious Keto Lemon Mousse: Tangy Dream Dessert!

More from Keto Desserts & Sweets →