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
Melinda
This poundcake was excellent! So glad I found your site! Will definitely be making again and again.
Rose
Hello Chef Dennis and La Phemme Phoodie. I have made this cake several times over the last few years and it is phenomenal! However, when I recently went to look the recipe up on your website, it appears the information for the gluten free flour blend for the recipe is no longer showing up on your website. Would it possible for you to share the recipe for the blend again? This was a key factor in why this cake tasted so good! Thank you so much!
Mia P
Chef Dennis, would you be able to tell us what the previously listed GF flour blend was? I made this cake a few years back and it was perfection. I want to make it again with that blend. Thank you!
Chef Dennis Littley
I believe it was Bobs Red Mill
Trish
I just made this great cake, and I was so looking forward to it. BUT, I have never had a cake fall apart while removing from the pan, but sadly, this one did. I followed instructions for greasing the pan. When I usually grease the pan, I do it just before I pour the batter in. This time I did it earlier, and I think that’s where I think I went wrong. I also in the past have lightly floured the blueberries before adding them to the batter and had never had a problem. HOWEVER, the cake is scrumptious!, albeit a tad messy. I have been gluten-free just over a year, and miss desserts like this. So thank you for sharing!
Peggy
What can I substitute for tapioca flour? Thank you.
Chef Dennis Littley
you can try using cornstarch instead Peggy. I’m new to GF so I’m not positive.
cindi jones
Can you make this recipe using all coconut flour? While it is gluten free the carbs are off the chart. Thanks.
Chef Dennis Littley
I would say no. Baking is precise and just flours might not yield good results.
Kitty
Thanks for this delicious receipe. Most people can’t tell it’s gluten free. I would love to have the NUTRITIONAL info. Thanks
Rose
This pound cake is so moist and delicious, I almost wept at first bite! As a recently diagnosed celiac, I feared that my favourite pastime: baking (and consuming the fruits of my labours!) was off limits forever. I have tried a few gluten free baking recipes with little success- most either fell apart or were better used as hockey pucks! I must confess that although the photo of this pound cake looked amazing, my expectations were pretty low as a result of my prior failures. I was pleasantly surprised to find this cake baked up beautifully light and golden, and it tastes phenomenally good! This will definitely become a go-to recipe for me. Thank you so much for sharing!
Chef Dennis
Thanks for letting me know Rose, I’m very happy to hear how much you enjoyed the cake. My friend Wendy did a great job adapting this recipe
Carol H.
adding 5 stars–thanks again!!
Carol H.
This was absolutely the BEST gluten free pound cake I’ve ever made–I had a half bag of almond meal/flour so I used one cup of that, and then two cups of a gf blend. It was so tempting that my main squeeze (who refuses to eat anything gf on purpose) cut off a big slice and wolfed it down without even asking me if it was gluten free; saying how good it was between bites, and when I cut myself a piece and took a bite, he said “what are you DOING?!!” (because he thought it was ‘normal’…) to which I responded, “I’m glad you enjoyed my gluten free cake!” He was shocked that it was THAT good–I think he’ll be more open to trying new recipes now!
Thanks for a ‘keeper’!
Chef Dennis
thanks Carol, I will make sure to let my friend Wendy know!
Lisa
I made this exactly as detailed except I used small loaf pans instead for mini cakes and just baked them until the top browned. Maybe it’s all the butter, but I thought this was pretty spot on. I’ll be making this again for sure.
Chef D
happy to hear it worked for you Lisa, thanks for letting me know!
Geoff Malen
This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!
CJ
Magically delicious! I made this as a surprise for my husband on Thanksgiving, and it was a huge hit. Will be making another one very soon by request. Thank you for this recipe!
Tim
I cooked this today and it was fantastic – the best gluten free pound cake I have made so far. My wife, who is not gluten intolerant, said it was the best pound cake sh’d eaten, period. I substituted a little maple syrup for the sugar (I used 3/4 cup sugar, plus about a 1/4 cup of maple syrup) and I added a bit more glaze. It was moist, dense, and the combination of lemon, blueberry, and maple syrup was perfect!
Chef D
thanks for letting me know how well the pound cake turned out Tim, I will let Wendy know!
Colleen
How disappointing! I found this recipe with 5 stars, 5 reviews went to the reviews and……….
only three people had made the cake, one said it didn’t work well, but gave it 5 stars anyway and the rest of the comments were all about how beautiful it looked and how everyone would like to meet. Some even gave it 5 stars on looks.
Chef D
hi Colleen
I’m so sorry to hear that this recipe was disappointing, I don’t work with gluten free flours so I’m not going to be any help. I did see the last two comments were from people who made the cake and loved it. I do post all my comments positive or negative and I didn’t see anyone who left a comment saying it didn’t work, I’m not sure where you saw that.
What exactly was wrong with the cake?
Melinda
I thought the same thing regarding the fact that comments had little to do with actually baking the cake! So glad I made it as it was wonderful! I did use Bob’s Red Mill 1:1 flour rather than the blend suggested in the recipe. It turned out beautiful and delicious.
Chef Dennis Littley
Thanks for letting me know you enjoyed the pound cake Melinda!
Carrie
I tried this recipe last week and it was amazing! Thanks for sharing.
LauraPh
I came across this recipe today and had to make it! All I had on hand was coconut flour, so I used three cups of it. It baked up beautifully and the taste was delicious. The texture was a bit mushy, not really cake-like, so I will have to experiment. Since I have been gluten-free for about a year I have gotten used to the different textures that non-gluten flours have so no big deal… the cake is delicious and I will make again. Thank you!