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.
Danielle
You can’t even tell this is gluten free! I made this with coconut sugar and oh my, it was delicious!!!!!!
Chef Dennis Littley
I’m happy to hear you enjoyed the cake! And you’re right, you can’t tell it’s GF
Dawn P
Can I make this with regular flour?
Chef Dennis Littley
Yes you can.
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.