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, with a burst of blueberries and a hint of lemons.
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
Belinda Hart
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
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
Delicious! I would like to make this into bars (brownie size). What size pan would I use?
Mary
Chef Dennis Littley
a 9 inch square baking pan should work, although I’ve never made them this way.
Rachael
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
Since there is xantgan gum in the Bob’s flour mix, did you still add the additional ax xanthan gum?
Chef Dennis Littley
no. if its already in your flour mix you don’t need it
Carlo V
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
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
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.
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!