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Home » Recipes

Gluten Free Blueberry Lemon Pound Cake Recipe

Published: Apr 19, 2012 · Modified: Nov 15, 2021 by Chef Dennis Littley

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When it comes to Gluten-Free Cakes, this Blueberry Lemon Pound Cake will make believers out of all your gluten-eating friends!

gluten free blueberry pound cake sliced  on a white platter


 

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.

unsliced gluten free blueberry pound cake on a white platter

The cake rises perfectly. It’s dense and moist, and tastes as delicious as my lemon blueberry cake.

Table of Contents:
  • What ingredients do I need to make a Gluten-Free Blueberry Lemon Pound Cake?
  • How do I make a Gluten-Free Blueberry Lemon Pound Cake?
  • What Gluten-Free Flour Blend should I use?
  • How do I make the lemon glaze?
  • Recipe FAQ’s
  • More Gluten-FreRecipes You’ll Love!
  • Recipe: Gluten Free Blueberry Lemon Pound Cake

What ingredients do I need to make a Gluten-Free Blueberry Lemon Pound Cake?

ingredients to make gluten free blueberry 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?

four images showing how to make the gluten free 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.
next four images showing the process of making the GF pound cake
  • 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
final four images showing how to finish the cake batter
  • 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?

two images showing how to make the lemon glaxe

Mix the lemon juice with the confections sugar stirring until well blended.

four images showing how to bake and finish the pound cake
  • 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
slices of blueberry lemon pound cake on a white platter

Wouldn’t you love a slice or two of this delicious Gluten-Free Blueberry Lemon Pound Cake?

Recipe FAQ’s

Why is my gluten-free cake so dense?

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.

At what temperature is a pound cake done?

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.

How do you make a gluten-free cake lighter?

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 Cocoa Brownies
    The Best Gluten Free Cocoa Brownies Recipe
  • Gluten Free Pumpkin Roll, recipe
    The Best Gluten Free Pumpkin Roll Recipe
  • chocolate mousse in four white ramekins
    Classical French Chocolate Mousse Recipe

slices of blueberry lemon pound cake on a white platter

Gluten Free Blueberry Lemon Pound Cake

This Gluten Free lemon pound cake is a delicious option for all of your gluten-free friends and your gluten-full friends.  The great thing is they will never know the difference, this cake is just that good!
4.66 from 52 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Breakfast Cake
Cuisine American
Servings 16
Calories 333 kcal

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

Nutrition

Calories: 333kcalCarbohydrates: 50gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 44mgPotassium: 112mgFiber: 3gSugar: 33gVitamin A: 457IUVitamin C: 4mgCalcium: 66mgIron: 1mg
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Comments

    4.66 from 52 votes (28 ratings without comment)

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    Recipe Rating




  1. Stacy says

    January 24, 2025 at 11:47 pm

    5 stars
    Hi! My son made this, and it came out great! I was wondering if it can be made without dairy, or would that alter it too much? I have a dairy-free “butter” that I use often, or I just use coconut oil, and I use coconut, oat, and almond milk if milk is needed in regular daily life. Is it possible to do that with this recipe though? I completely understand if not, just thought I’d ask. Thanks so much.

    Reply
    • Chef Dennis Littley says

      January 25, 2025 at 7:07 pm

      I have never made the recipe dairy free, but it should work if you’re swapping out fat for fat and milk for milk. Let me know if you decide to try it.

      Reply
  2. Christine Manning says

    June 23, 2024 at 12:30 pm

    5 stars
    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!

    Reply
    • Chef Dennis Littley says

      June 23, 2024 at 12:48 pm

      You’re very welcome and thank you for taking the time to let me know you enjoyed the cake!

      Reply
  3. Arlyce Vanness says

    June 04, 2024 at 12:36 pm

    5 stars
    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!

    Reply
  4. Danielle says

    March 26, 2024 at 1:47 pm

    5 stars
    You can’t even tell this is gluten free! I made this with coconut sugar and oh my, it was delicious!!!!!!

    Reply
    • Chef Dennis Littley says

      March 26, 2024 at 4:30 pm

      I’m happy to hear you enjoyed the cake! And you’re right, you can’t tell it’s GF

      Reply
      • Michelle says

        July 26, 2024 at 12:03 pm

        How should I store the cake and for how long?

      • Chef Dennis Littley says

        July 26, 2024 at 3:32 pm

        You can store it on the counter for 3-4 days or in the fridge for 5-6 days.

  5. Dawn P says

    October 24, 2023 at 12:10 pm

    Can I make this with regular flour?

    Reply
    • Chef Dennis Littley says

      October 24, 2023 at 12:32 pm

      Yes you can.

      Reply
  6. Belinda Hart says

    January 18, 2023 at 6:55 pm

    5 stars
    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!

    Reply
  7. Ruth says

    December 25, 2022 at 7:21 pm

    5 stars
    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!

    Reply
  8. Mary says

    October 27, 2022 at 8:34 am

    5 stars
    Delicious! I would like to make this into bars (brownie size). What size pan would I use?

    Mary

    Reply
    • Chef Dennis Littley says

      October 27, 2022 at 4:32 pm

      a 9 inch square baking pan should work, although I’ve never made them this way.

      Reply
  9. Rachael says

    November 18, 2020 at 12:36 am

    5 stars
    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.

    Reply
    • Amy says

      January 15, 2022 at 9:55 am

      Since there is xantgan gum in the Bob’s flour mix, did you still add the additional ax xanthan gum?

      Reply
      • Chef Dennis Littley says

        January 15, 2022 at 10:10 am

        no. if its already in your flour mix you don’t need it

  10. Carlo V says

    June 11, 2020 at 6:23 pm

    5 stars
    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!

    Reply
  11. Linda says

    April 27, 2020 at 7:27 pm

    5 stars
    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!

    Reply
  12. Susan Huitron says

    April 15, 2019 at 3:50 pm

    5 stars
    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.

    Reply
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My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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