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Blueberry Pound Cake


• 2 Cups Almond Milk

• Splash water

• 2 large eggs

• 1/4 Cup Coconut Sugar

• 2 Cups Almond Flour

• 2 Tbsp Baking Powder

• 1/2 Tsp Kosher Salt

• 1 Stick melted butter

• 1 Tbsp vanilla

• 3/4 Cup Chocolate chips @choczero

• 1 Cup fresh blueberries

• Powdered Sugar to sprinkle on top.


Preheat oven to 385 degrees.

In a blender combined almond milk, eggs, splash water 1/2 tsp and vanilla and pulse to mix well about 20/30 seconds.

Add the almond flour, baking powder, sugar and salt and blend until smooth another 25 to 30 seconds. Pour in half of the melted butter and pulse for a few seconds to combine

Spread 2 tablespoons of the melted butter on your baking dish and then pour in the cake batter. Add your chocolate chips and blueberries over the entire dish.

Bake until golden brown about 20/25 minutes depending on your oven. Do the toothpick check!

When it’s out of the oven spread some melted butter on top and some powdered sugar!


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