Fluffy, fruity and incredibly delicious! This Keto Blueberry Pound Cake is my absolute dream dessert in summer. The sweet blueberries make the cake especially moist and soft. The cake recipe is also super simple and can be prepared in a flash.
Ingredients for Keto Blueberry Pound Cake:
180 g room temperature butter
170 g sugar
2 tsp vanilla sugar
150 g Greek yoghurt
280 g almond flour
½ packet baking powder
approx. 380 g blueberries
Preheat the oven to 350°F top/bottom heat, sort and wash the blueberries. Butter and flour the loaf tin.
Cream the butter, sugar and vanilla sugar with the whisks of a hand mixer.
Gradually add the four eggs. Mix in each egg for a minute or two.
Add the yoghurt to the mixing bowl and whisk well with the other ingredients.
Add the flour and baking powder and mix everything together until smooth.
Fold the washed blueberries into the batter using a wooden spoon or a dough scraper.
Pour the dough into the loaf tin and bake in the oven for approx. 1 hour at 350° top/bottom heat. At the end of the baking time, test the cake with a chopstick to see if it is done.
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