Step 1

Preheat oven to 350 degrees. Grease a loaf pan well using butter.

Step 2

In a large mixing bowl, add the softened butter, softened cream cheese, and Lakanto granular sweetener. Cream together until the mixture is smooth.

Step 3

Crack the eggs into the bowl, add lemon juice, lemon zest, and vanilla extract. Blend until smooth for a minute or so using a hand mixer.

Step 4

In a separate, smaller bowl, mix the baking powder with almond flour. Slowly add this dry mixture to the cake batter, and mix for a few seconds until combined.

Step 5

Fold in half the fresh blueberries to the batter. Pour the batter into the pan and spread evenly. Top with the remaining half of blueberries so they don't all sink to the bottom.

Step 6

Place into the oven and bake for about 50-55 minutes until cooked through. A toothpick inserted should come out clean. Oven times may vary slightly, but start checking at the 50-minute mark. Let the cake completely cool.

Step 7

For the optional glaze:Mix the Lakanto powdered sugar substitute and lemon juice together and drizzle over the pound cake. If it's too thick, add a little more lemon juice to desired consistency. Slice to serve.