Step 1

Cream together the butter, cream cheese, and sweetener.

Step 2

Blend in the eggs and then the extracts.

Step 3

In separate bowl, combine the almond flour, coconut flour, and baking powder.

Step 4

Slowly stir in the flour mix into the egg mixture.

Step 5

Coat blueberries in coconut flour, then stir into batter.

Step 6

Pour batter into a greased tube or bundt pan (I used an ungreased silicone bundt pan).

Step 7

Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.

Step 8

Cool on rack.

Step 9

For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake.