Preheat oven to 350 degrees F.
Spray a 8.5 x 4.5 bread loaf with oil of choice. Can also line with parchment paper for easier removal.
In a medium bowl add almond flour, baking powder, cinnamon, and salt. Combine using a hand mixer until fluffy and incorporated.
In another large bowl, add the cream cheese, butter, and erythritol. Beat until well combined.
Add vanilla, sour cream, and stevia and mix well. Add eggs and beat well until fully incorporated.
Add the dry ingredients in 2 batches to the wet ingredients ad combine one last time using the hand mixer.
Fold in the blueberries and walnuts.
Bake for 50-60 minutes until a toothpick comes out clean. Remove from oven and allow to cool in the pan for 10-15 minutes, then transfer to a cooling rack. Slice into 10 pieces and top with whipped cream and fresh blueberries, if desired.
NOTE: Oven temps vary so be sure to check on the pound cake starting at 40 minutes. If it's browned all over and a toothpick comes out clean it should be fully cooked through!