This lemon blueberry pound cake might just be the perfect dessert. It is simple enough to make any day of the week and sweet enough for a special occasion. The fresh lemon flavor and juicy blueberries make it an ideal dessert for Spring and Summer.
This modernized pound cake recipe is made with gluten free ingredients and sour cream for that amazing tender texture. I covered mine with a very thin lemon glaze (like donut glaze) for the perfect finishing tough. Every bite melts in your mouth. I know you're going to love it as much as I do!
If you love lemon cakes as much as I do, you should try this gluten free lemon bundt cake or this amazing Starbucks copycat lemon loaf cake.
Ingredient Notes
This sour cream pound cake uses just a few simple ingredients, which should be available at most grocery stores. It is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend for all of my cake recipes. You can use the gluten free flour blend of your choice, but ensure it contains xanthan gum or a similar binder. I don't recommend a single flour replacement, like almond flour.
- Baking Powder & Baking Soda - Even though traditional pound cakes don't use leavening agents, I added a little here to help lift the heavy gluten free flour.
- Vegan Butter - I used Country Crock plant butter. Any vegan stick type butter will work fine and if you're not dairy free use unsalted butter in the same measure.
- Vegan Sour Cream - Forager brand is my favorite vegan sour cream, although any brand will work fine. If you're not dairy free, use regular sour cream in the same measure.
- Fresh Blueberries - I don't recommend making this pound cake recipe with frozen blueberries, since they will add too much moisture. Luckily fresh blueberries are easily purchased year round in most grocery stores. If you can't find any, feel free to substitute any other fresh berries of your choice.
See recipe card for full ingredient list and quantities.
Substitutions & Variations
- Not Dairy Free - use dairy butter and sour cream in the same measure.
- No Blueberries - substitute fresh strawberries, raspberries or blackberries in the same measure. Do NOT use frozen blueberries.
- Make it a Bundt Cake - If you would prefer to make this in a bundt pan or tube pan, simply double the recipe. The baking time may increase.
How to make a Lemon Blueberry Poundcake
For best results make sure your ingredients are at room temperature. Room temperature ingredients combine into a perfectly emulsified cake batter. I've used a stand mixer here and a hand mixer in the video below. I don't recommend trying to mix this without some sort of mixer.
Line a 9x5 loaf pan with parchment paper and set it aside.
- STEP 1: Combine the gluten free flour, baking powder, baking soda, salt and lemon zest in a small bowl. Whisk to mix well and set aside.
- STEP 2: Add the sugar and softened butter to a large mixing bowl. Beat with the paddle attachment on medium speed for 5 minutes, until light and fluffy.
- STEP 3: Add the vanilla extract and lemon juice to the creamed butter and sugar. Beat for about 30 more seconds until combined.
- STEP 4: Add in the eggs, one at a time, beating for 60 seconds between each addition.
- STEP 5: With the mixer on low speed, add half of the dry ingredients followed by half of the sour cream. Repeat with the remaining ingredients. Mix just until the dry ingredients are incorporated.
- STEP 6: Spread about ¼ of the batter in the bottom of the pan.
- STEP 7: Toss the blueberries in flour to coat them. Then add the blueberries to the cake batter and fold together with a rubber spatula.
- STEP 8: Spread the remaining pound cake batter in the loaf pan. Let it rest for 10 minutes before baking.
- STEP 9: Let the cake cool completely on a wire rack before adding the glaze. Combine the powdered sugar and lemon juice and stir well. Pour the lemon glaze over the cooled cake and brush it around the sides with a pastry brush. Allow the glaze to dry before slicing the cake.
Expert Tip
Check the cake for done by gently poking the top center of the cake with your finger. If it springs back it is baked through. If it leaves and indention, let it bake 3-5 minutes more and check again. Alternatively, use a thermometer to check the internal temperature is between 195F-200F.
Storage
Store the leftover pound cake in an airtight container in the refrigerator for up to 4 days. I like to place a small paper towel inside the container to help keep the cake from becoming soggy.
More delicious cake recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Lemon Blueberry Pound Cake
Equipment
Ingredients
For the pound cake:
- 1 ¾ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Tablespoon Lemon Zest
- ½ teaspoon Salt
- ¼ teaspoon Baking Powder
- ⅛ teaspoon Baking Soda
- 1 ½ Cup Sugar
- 10 Tablespoons Vegan Butter room temperature
- 2 Tablespoons Lemon Juice
- 1 ½ teaspoons Vanilla
- 3 Large Eggs room temperature
- ½ Cup Vegan Sour Cream
- 1 Cup Fresh Blueberries
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend
For the lemon glaze:
- 1 Cup Powdered Sugar sifted
- 2 Tablespoons Lemon Juice
Instructions
For the cake:
- Preheat the oven to 325 degrees. Line a 9x5 loaf pan with parchment paper.
- Combine the 1 ¾ cup gluten free flour, lemon zest, baking powder, baking soda and salt in a small bowl. Whisk together until well mixed. Set aside.1 ¾ Cup Gluten Free 1-to-1 Flour Blend, 1 Tablespoon Lemon Zest, ½ teaspoon Salt, ¼ teaspoon Baking Powder, ⅛ teaspoon Baking Soda
- Add the vegan butter and sugar to the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy. Scrape down the bowl.1 ½ Cup Sugar, 10 Tablespoons Vegan Butter
- Add the vanilla extract and lemon juice then mix for 30 seconds.2 Tablespoons Lemon Juice, 1 ½ teaspoons Vanilla
- Then add the eggs one at a time, beating for 60 seconds after each addition. Scrape down the bowl.3 Large Eggs
- Turn the mixer to the lowest speed. Alternate adding half of the flour mixture followed by half of the sour cream. Repeat with the remaining ingredients.½ Cup Vegan Sour Cream
- Spread ¼ of the cake batter in the bottom of your loaf pan.
- Toss the blueberries with the remaining 2 tablespoons of flour. Fold the blueberries into the remaining cake batter with a spatula.1 Cup Fresh Blueberries, 2 Tablespoons Gluten Free 1-to-1 Flour Blend
- Spread the blueberry cake batter into your prepared pan. Let the batter rest in the pan for 10 minutes before baking.
- Bake in the preheated oven for 70-75 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. Do not over bake or it will be dry.
- Remove the cake from the oven and cool in the pan for 10 minutes before turning it out onto a cooling rack.
- Once the cake has cooled, remove it from the pan and prepare the glaze.
For the lemon glaze:
- Place the powdered sugar and lemon juice in a small bowl. Mix well until it's thin and runny.1 Cup Powdered Sugar, 2 Tablespoons Lemon Juice
- Pour the glaze over the cake. Use a pastry brush to coat the sides of the cake with the glaze. Allow it to dry completely before slicing.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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