Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can’t stop eating it!
What are your favorite summer flavors? When I think of summer, hot weather and the Fourth of July, my mind goes to lemons, blueberries, strawberries, and watermelon. Out of those I LOVE to pair lemon and blueberry with a good dose of cream of course.
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Going back through memories of my absolute favorite cakes ever, I immediately think of a certain cake brought in to us teachers one year during teacher appreciation week. I was teaching high school French, and nearing the end of the year. Some of the awesome parents at our school arranged a special luncheon every day for the teacher’s during teacher appreciation week, and one glorious lady brought in several cakes. She arrived with some sort of chocolate tiramisu, a cinnamon cream, and the most amazing lemon blueberry cream cake I’ve ever tasted. I’ve tried for years to find the perfect recipe to replicate this deliciousness in a sugar-free, low carb form, and my low carb lemon blueberry cream cake comes close!
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How to juice a lemon
I love lemons in summer! Lemon curd, lemon pie, lemon bars, lemonade, you name it! Both the juice and the zest have amazing flavor and can be used for different things. There are several ways to juice a lemon depending on what appliances you have or don’t have. I use a basic jar with a juicer on top with holes in it to keep out the seeds. However, if you don’t have anything but a fork it’s still super-easy to juice.
First, take your lemon and roll it on the table, pushing it down to start the juices moving. Second, cut the lemon in half. Then, take a fork and half a lemon holding it over a bowl to collect the juice. Put the fork in the middle of the lemon squeezing around as you go all along the rind to get as much juice out as you can.
As far as zesters go, I prefer a sort of a rasp to make smaller pieces of zest to flavor your bakes. Some people prefer larger, it’s really up to you! Here are a few examples:
How to bake the most amazing low carb lemon blueberry cream cake
First of all, whenever you bake a cake, gather all your supplies and ingredients. To start, take two round 9-inch pans and trace around them with a pencil on parchment paper. Cut out two circles of parchment paper to line the bottoms of the pans. Once the parchment paper’s in place grease the paper and sides of the pans with coconut oil and set those aside.
Combine the ingredients
Next, grab a large bowl and combine the butter, sweetener, and heavy cream with a mixer. For sweetener choose a confectioner’s style sweetener, I use Swerve confectioner’s, and it works very well in this recipe. Once that’s all combined with no lumps mix in the eggs one at a time on high speed. Then mix in the vanilla, lemon juice, lemon zest, and extra extract if you’re using it.
Now you’re going to add in the dry ingredients. Mix in the almond flour, coconut flour, baking soda, and salt. After that’s all combined with no lumps gently stir in one cup of frozen or fresh blueberries. Make sure they’re evenly dispersed then divide the batter between the two cake pans.
Bake at 350 degrees for about thirty-five minutes and remove when your toothpick comes out clean. Ovens can vary in temperature, and I’m at a high altitude so may need to extend the time by ten minutes so just keep an eye on it. Then remove the pans from the oven to rest about ten minutes. Last, remove the cakes from the pans and leave to cool completely.
How to make the frosting
Use your mixer again to combine the butter, cream cheese, and sweetener in a medium-sized bowl. Mix it at a high speed until there are no lumps. Add the heavy cream, vanilla, lemon zest, lemon juice, lemon extract, and salt. Now, mix it together until it’s a spreadable frosting consistency.
To frost the cake
Now it’s the fun part! To frost the cake place the first cake on a serving plate. Then spoon about a third of the icing on the cake and spread it around evenly. Gently, place the second cake on top. Next, put another third of the frosting on the top and spread it around. Use the rest of the frosting to cover the sides and even out the top.
Last but not least, decorate the top middle with a fourth to a half a cup of blueberries. Refrigerate it to set until ready to serve.
Take a bite and YUM!!! There you have it.
Looking for more low carb desserts?
Try out this amazing Keto Coconut Lime Dessert Mousse!
What kind of cakes or other desserts do you love in your family? Do you do more fruit, chocolate, pies, cakes, or frozen treats? If you’re like us you probably like all of the above! We’re always searching for sugar-free, low carb, gluten-free recipes the whole family will love. If you have any suggestions I’d love to hear about them in the comments!
Printable Low Carb Lemon Blueberry Cream Cake Recipe
Summer blueberries and cream with a tart lemony tang! This is a super-delicious low carb lemon blueberry cream cake, and the only problem is I can't stop eating it!
- 1/2 cup butter softened
- 1 cup sweetener (confectioner's - I use Swerve)
- 1/2 cup heavy cream
- 4 eggs room temperature
- 2 tbsp lemon zest
- 1/3 cup lemon juice
- 1/2 tsp lemon extract (optional)
- 1 tsp vanilla
- 2 cups almond flour
- 1/2 cup coconut flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
- 8 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 1 cup sweetener confectioner's (Swerve)
- 1 tsp vanilla
- 1/2 cup heavy cream
- 1 tbsp lemon zest
- 1 juice of one lemon
- 1/2 tsp lemon extract
- 1/8 tsp salt
- 1/2 cup blueberries
Prepare two 9-inch round cake pans. Cut out 2 parchment paper circles to line the bottom of the pan and then grease with coconut oil.
Combine the butter, sweetener, and heavy cream in a large bowl with a mixer.
Blend in the eggs one at a time on high speed.
Add the lemon juice, zest, and extract as well as the vanilla.
Next, mix in the almond flour, coconut flour, baking powder, and salt.
Carefully stir in 1 cup of fresh or frozen blueberries.
Divide the batter equally into the two cake pans.
Bake for 35 minutes, or until toothpick comes out clean, at 350 degrees.
After resting for 10 minutes, remove from the cake pans and let cool completely.
Using a mixer, combine together the cream cheese, butter, and sweetener.
Add the heavy cream, vanilla, lemon zest, lemon juice, lemon extract, and salt.
Mix together until you get a spreadable frosting consistency.
To frost the cake place one of the cooled cakes on a serving dish.
Top with about a third of the frosting and spread it around evenly.
Place the second cake on top of the first and top with another third of the frosting.
Use the rest of the frosting to ice the sides and even out the top.
Top with the remaining blueberries and refrigerate to set before serving.
Calories per MyFitnessPal.