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
lisa
can you use rice milk in this recipe
Chef D
hi Lisa, I just spoke with the blogger that posted that cake for me, and she said she usually uses 1% and although rice milk is a little thinner, it should work fine.
EA-The Spicy RD
Great cake, and I will head on over to Wendy’s site to look for more delcious gluten-free recipes. So nice you have connected! I’ve definitely met more bloggers from outside of Sam Diego than from where I live since I started this blog, but that’s fun too!
Magic of Spice
Hi Dennis, great guest post and hope you are having a lovely Sunday!
Wendy this pound cake is just gorgeous, and looks so moist…delicious!
Heidi-Young Grasshopper
great blog and yummy looking pound cake!
Emily {The Best of this Life}
I would love to meet other foodie bloggers in the Ottawa, Canada area! One day 🙂
This recipe looks soooo yummy – I love lemon + blueberry together, it’s delicious.
Liz
Oh, what a delicious Bundt cake, Wendy!!! The texture looks perfect…and I want to reach into the screen and pull out a slice!
Chef Dennis, so glad you’ve finally made some connections with local bloggers! So much fun!
Kim Bee
Yo Dennis, one of these days we will meet up at a blogger conference.
And a big Yo to Wendy. You really pulled out the wow factor with this gorgeous pound cake. I love blueberry with lemon, something so classic about that combination to me. Your drizzle makes me want to lick the screen. I didn’t, but I was sure tempted. Okay I lied, I licked it a little bit.
Enjoy your weekends you two. Nice to see you in the same place. xx
Stephanie @ Eat. Drink. Love.
This pound cake looks delicious! Would never know it was gluten free!
Bloggy Writer
Meeting new bloggers who share the same passion is much more interesting and beautiful than any recipe. It is the best part of blogging.
The cale too is superb as people do not share pound cake recipes any more.
Jeanette
It is definitely more fun meeting bloggers in person! Hope to meet both of you in person one day soon. Meanwhile, I’ll just have to swoon over both of your recipes.
La Phemme Phoodie
Jeanette can’t wait till the day that we finally meet in person!
Maureen @ Orgasmic Chef
You lucky, lucky man!! I would love to meet her (and so many many others). At least you’re in a big city and have hope. I have met one local blogger and that’s it. She’s lovely but she blogs and teaches at university and is pregnant so there’s not much time for chatting.
This is a wonderful cake and as Gerry says, you can’t get past the lemon and blueberry combination. I will have to bookmark this so I can make it soon.
La Phemme Phoodie
Maureen I would love to meet you IRL too! We really are so lucky to live close to each other.
Gerry @ Foodness Gracious
Blueberry and lemon are such good friends, love them together and this bundt is no exception! I can relate to Chef’s story, it’s amazing to know so many people from all over because of blogging and that I can truly call them friends. I hope to maybe meet Chef at the next FoodBuzz event 😉
Lynne @ 365 Days of Baking
What a great guest post, Dennis! I suppose it s one thing to “know” your fellow bloggers online, and entirely different to meet them in person. It must be very exciting! I have yet to do that, but will have to very soon!
So happy to meet you, Wendy, and can’t wait to check out a new friend! My gluten-free friends will be THRILLED with this dessert!
Mary
This sounds delicious, Wendy! Do you use brown rice flour or white rice flour in your flour blend?
La Phemme Phoodie
Mary I used brown rice flour but I think this recipe would work just as well with white rice flour.
Jen
There is something great about meeting other food bloggers! There are only a handful of us in the Jacksonville area, but it’s so great to get together with them and chat.