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    Home » Recipes » Gluten Free Recipes

    Gluten Free Blueberry Lemon Pound Cake Recipe

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

    2.1K shares
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    4.60 from 45 votes
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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, with a burst of blueberries and a hint of lemons.

    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!
    • Gluten Free Blueberry Lemon Pound Cake
      • Ingredients
        • Cake
        • Glaze
        • Gluten Free Flour Blend
      • Instructions
        • Cake
        • Glaze
        • Gluten Free Flour Blend
      • Nutrition

    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!

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      The Best Gluten Free Cocoa Brownies Recipe
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      Classical French Chocolate Mousse Recipe

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    slices of blueberry lemon pound cake on a white platter
    Print Recipe Save Saved!
    4.60 from 45 votes

    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!
    Prep Time10 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr
    Course: Breakfast Cake
    Cuisine: American
    Servings: 16
    Calories: 333kcal

    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
    US Customary – Metric
    Prevent your screen from going dark

    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: 333kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 44mg | Potassium: 112mg | Fiber: 3g | Sugar: 33g | Vitamin A: 457IU | Vitamin C: 4mg | Calcium: 66mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Belinda Hart

      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
    2. Ruth

      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
    3. Mary

      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

        October 27, 2022 at 4:32 pm

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

        Reply
    4. Rachael

      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

        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

          January 15, 2022 at 10:10 am

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

    5. Carlo V

      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
    6. Linda

      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
    7. Susan Huitron

      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
    8. Melinda

      July 10, 2018 at 6:12 pm

      5 stars
      This poundcake was excellent! So glad I found your site! Will definitely be making again and again.

      Reply
    9. Rose

      November 07, 2016 at 12:06 pm

      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!

      Reply
      • Mia P

        July 29, 2019 at 2:53 pm

        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!

        Reply
        • Chef Dennis Littley

          July 30, 2019 at 1:32 am

          I believe it was Bobs Red Mill

    10. Trish

      August 16, 2015 at 12:42 pm

      5 stars
      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!

      Reply
    11. Peggy

      February 05, 2015 at 7:44 pm

      What can I substitute for tapioca flour? Thank you.

      Reply
      • Chef Dennis Littley

        February 06, 2015 at 8:41 am

        you can try using cornstarch instead Peggy. I’m new to GF so I’m not positive.

        Reply
        • cindi jones

          February 24, 2019 at 2:53 pm

          Can you make this recipe using all coconut flour? While it is gluten free the carbs are off the chart. Thanks.

        • Chef Dennis Littley

          February 24, 2019 at 4:19 pm

          I would say no. Baking is precise and just flours might not yield good results.

    12. Kitty

      December 26, 2013 at 2:47 pm

      5 stars
      Thanks for this delicious receipe. Most people can’t tell it’s gluten free. I would love to have the NUTRITIONAL info. Thanks

      Reply
    13. Rose

      July 28, 2013 at 10:36 pm

      5 stars
      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!

      Reply
      • Chef Dennis

        July 29, 2013 at 10:11 am

        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

        Reply
    14. Carol H.

      May 06, 2013 at 5:19 pm

      5 stars
      adding 5 stars–thanks again!!

      Reply
    15. Carol H.

      May 06, 2013 at 5:18 pm

      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’!

      Reply
      • Chef Dennis

        May 06, 2013 at 6:25 pm

        thanks Carol, I will make sure to let my friend Wendy know!

        Reply
    16. Lisa

      February 06, 2013 at 2:52 pm

      5 stars
      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.

      Reply
      • Chef D

        February 06, 2013 at 3:04 pm

        happy to hear it worked for you Lisa, thanks for letting me know!

        Reply
    17. Geoff Malen

      January 24, 2013 at 9:30 am

      This is makes so much sense. I never would of it in that way. I am sooooo trying this myself!! Nice one!

      Reply
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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. 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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