When it comes to Gluten-Free Cakes, this Blueberry Lemon Pound Cake will make believers out of all your gluten-eating friends!
I will admit that some gluten-free desserts just don’t taste as good as their gluten-filled counterparts.
But done right, gluten-free desserts can taste just as good as the regular version. This blueberry lemon pound cake recipe can easily compete with any “regular” pound cake recipe.
The cake rises perfectly. It’s dense and moist, and tastes as delicious as my lemon blueberry cake.
What ingredients do I need to make a Gluten-Free Blueberry Lemon Pound Cake?
Let’s start by gathering the ingredients we need to make a Gluten-Free Blueberry Lemon Pound Cake. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.
Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.
How do I make a Gluten-Free Blueberry Lemon Pound Cake?
- Combine the sugar and melted butter in large bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add 1 egg at a time, beating well after each addition.
- Continue the process until all the eggs have been incorporated.
- Add the vanilla and mix until well blended.
- Add the lemon zest and lemon juice, mixing until well combined.
- Stir together the gluten-free flour blend, xanthan gum and baking powder in small bowl.
- Add one-third of the flour mixture to the mixing bowl.
What Gluten-Free Flour Blend should I use?
There are quite a few really good gluten-free flour blends available at area grocery stores and on Amazon. These are some of my favorites:
- King Arthur Gluten Free Measure for Measure Flour
- Cup4Cup Gluten Free Flour
- Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- Pillsbury Gluten Free Flour Blend
If you want to make your own blend, this is the recipe I have used successfully on occasion.
- 2 cups rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca flour
- 1 ½ teaspoon xanthan gum
- After the first third of flour add in half the milk.
- Add the next portion of flour into the batter, followed by the remainder of milk and then the last portion of flour. Blend well after each addition.
- Add the blueberries to the batter.
- Fold the blueberries into the batter and allow the batter to rest for 5 minutes.
How do I make the lemon glaze?
Mix the lemon juice with the confections sugar stirring until well blended.
- Pour batter into prepared pan.
- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean.
- Let the cake cool for 10 minutes then remove it from pan. Allow to fully cool.
- Add the Glaze to the cooled cake
Wouldn’t you love a slice or two of this delicious Gluten-Free Blueberry Lemon Pound Cake?
Recipe FAQ’s
The most common reason for dense or gummy gluten-free cake is using too much white rice flour in the blend. Rice flour needs to be paired with other flours such as sorghum flour to counteract its tendency to clump.
Bake until you have an internal temperature of 210 degrees on an instant-read thermometer. The cake should be golden brown and spring back when pressed.
Millet flour and sorghum flour are lighter flours and will create a lighter cake. Mixing for longer will also help achieve a lighter cake. Getting more air beaten into the batter (slowly)will help to lighten it and rise. Adding 2 teaspoons of apple cider vinegar or lemon juice to your cake batter can also help lighten the cake.
More Gluten-FreRecipes You’ll Love!
Gluten Free Blueberry Lemon Pound Cake
Ingredients
Cake
- 2 cups sugar
- 1 cup Butter melted
- 4 large Eggs
- 4 teaspoons gluten-free vanilla
- 3 cups Gluten-Free Flour Blend your favorite blend or use recipe below
- 2 teaspoons gluten-free baking powder
- 1 cup milk
- zest of 1 lemon
- ¼ cup freshly squeezed lemon juice
- 2 cups blueberries
Glaze
- ½ cup powdered sugar sifted
- 4 teaspoons lemon juice
Gluten Free Flour Blend
- 2 cups rice flour
- ⅔ cup potato starch
- ⅓ cup tapioca flour
- 1 ½ teaspoon xanthan gum
Instructions
Cake
- Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
- Combine the sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add 1 egg at a time, beating well after each addition. Continue the process until all the eggs have been incorporated.
- Add the vanilla and mix until well blended.
- Add the lemon zest and lemon juice, mixing until well combined.
- Stir together the gluten-free flour blend and baking powder in small bowl.
- Add one-third of the flour mixture to the mixing bowl.
- After the first third of flour add half the milk. Add the next portion of flour into the batter, followed by the remainder of the milk and then the last portion of flour. Blend well after each addition.
- Fold the blueberries into the batter and allow the batter to rest for 5 minutes.
- Pour batter into prepared pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes then remove it from the pan. Allow the cake to fully cool.
- Add the Glaze to the cooled cake
Glaze
- Mix the lemon juice with the confections sugar stirring until well blended.
Gluten Free Flour Blend
- Mix the flours, xantham gum and starch together blending well using a wire whisk
Christine Manning says
This is a great recipe!! I’ve been baking GF for aboyt 18 years with the King Arthur Flour mix this is chef’s kiss!! Made this 2x in a week! Used my Pampered chef mini bundt stoneware pan rather than a full. Amazing!! Thank you for sharing!
Chef Dennis Littley says
You’re very welcome and thank you for taking the time to let me know you enjoyed the cake!
Arlyce Vanness says
This is a great recipe! I made it with the flour blend in the recipe, and there is no “gluten-free” aftertaste. I used rice milk in place of dairy milk without adjusting the recipe’s fat amount, but I did increase the amount of sugar to compensate for the difference in sugar content between rice milk and cow’s milk. I am hypersensitive to all citrus except limes so I used lime juice and lime zest in place of lemon. I adjusted the recipe for altitude with good results. I used frozen blueberries that I thawed and coated with 2 Tbsp. of the recipe’s flour blend amount. The glaze was thin so I increased the powdered sugar by 1/4 cup. I am so pleased by the texture of the cake and the overall outcome of this pound cake. Kudos to the author!
Belinda Hart says
This is a pretty good recipe. I’ve been baking gluten free for almost 15 years before it was popular. The only thing that could be better is adding less flour perhaps by fourth or half a cup. The batter was way too thick and very difficult to mix. The cake came out ok but not fluffy and it’s a little dry even though I took it out of the oven while it was moist. I also can’t taste the lemon much. Thanks for the recipe!
Danielle says
You can’t even tell this is gluten free! I made this with coconut sugar and oh my, it was delicious!!!!!!
Chef Dennis Littley says
I’m happy to hear you enjoyed the cake! And you’re right, you can’t tell it’s GF
Michelle says
How should I store the cake and for how long?
Chef Dennis Littley says
You can store it on the counter for 3-4 days or in the fridge for 5-6 days.
Dawn P says
Can I make this with regular flour?
Chef Dennis Littley says
Yes you can.
Belinda Hart says
I’ve been baking gf for years and this is one of the best cakes I’ve made or had! Unbelievable! I made it this afternoon and just had a piece. It is moist, flavorful, light with a tender crumb. I will be making this a lot because I love the combination. If you wait the full ten minutes to cool you shouldn’t have a problem getting it out of pan. Also I used a little flour from the two cups and coated the blueberries so they don’t sink. Works every time. I followed the recipe exactly as written except I used monk fruit sweetener. Thank you!
Ruth says
I made this exactly as the recipe directed and it was simply amazing! Best gluten free dessert I have ever made and my hubby loved it! It was our Christmas dessert and it made our day! Thanks for such a great recipe and for your great tips!
Mary says
Delicious! I would like to make this into bars (brownie size). What size pan would I use?
Mary
Chef Dennis Littley says
a 9 inch square baking pan should work, although I’ve never made them this way.
Rachael says
What a great recipe! I reduced the sugar to about 1.5 cups, used 1:1 Bob’s red mill gluten free flour mix and added a dash of salt. My boyfriend loves all of the baked goods (gf or otherwise) but has been snacking hard on this bundt with me. This is definitely one of those “this is gluten free?!” baked goods.
Amy says
Since there is xantgan gum in the Bob’s flour mix, did you still add the additional ax xanthan gum?
Chef Dennis Littley says
no. if its already in your flour mix you don’t need it
Carlo V says
This was a perfect recipe, although I used 1/4c LESS sugar (the icing helped to sweeten it, for those who had a sweeter tooth!) and only 2 tsp vanilla, just personal tweaks, the flour blend is the key, looks and tastes like regular cake, amazing! Oh also I put zest 1 small lemon in the icing as well as 1 tablespoon lemon juice…so tasty!
Linda says
This recipe was amazing as is. Came out perfect, just like the pic. Definitely a keeper and will make again.
I made it for my daughter’s birthday. All household non believers of gluten free anything indulged!
However we may try adding additional filling type of some sort like a blueberry type pie filling of sort… Some saying that a little extra additional moisture would be nice. Our coconut cream was a bust, should have drained the water from it. Thank you!
Susan Huitron says
This is the first time I have made any kind of gluten free food. This turned out excellent. It is very good. I will be making again. Thank you.