Preheat oven to 350 and position rack to the lower third of the oven.
Grease a bundt pan with 2 tablespoons of very soft butter.
Wet Ingredients: .
Melt the butter and soften the cream cheese.
Gather the ingredients.
Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.
Put the soft cream cheese in a large bowl of mixer and beat until smooth.
Add 1 egg and beat until incorporated. Add 1 more and beat until incorporated. Add two at a time beating until incorporated.
Add the buttermilk, extracts, stevia glycerite and beat.
Add the melted butter and beat one more time, scraping down the bowl.
Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine.
Place the blueberries in a small bowl with cococnut flour and coat. Add to batter gently stirring.
The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2-3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even – it will rise but not really spread.
Bake for 45 minutes checking every 5 minutes thereafter until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely.
for the glaze – Mix the lemon juice and sweetener. Drizzle the glaze over the top, encouraging it to drip down the sides.
240 calories – 21 grams of fat – 4 grams net carbs – 7 grams protein