Gluten Free Lemon Blueberry Pound Cake
This delicious gluten free lemon blueberry pound cake is filled with tart lemon flavor and juicy fresh blueberries. It is the perfect dessert for Spring and Summer!
Servings: 12
Calories: 322 kcal
Ingredients
For the pound cake:
- 1 ¾ Cup (259 g) 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 (300 g) Sugar
- 10 Tablespoons (141 g) Vegan Butter room temperature
- 2 Tablespoons (30 ml) Lemon Juice
- 1 ½ teaspoons Vanilla
- 3 (150 g) Large Eggs room temperature
- ½ Cup (120 g) Vegan Sour Cream
- 1 Cup (150 g) Fresh Blueberries
- 2 Tablespoons (19 g) Gluten Free 1-to-1 Flour Blend
For the lemon glaze:
- 1 Cup (120 g) Powdered Sugar sifted
- 2 Tablespoons (30 ml) 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 (259 g) 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 (300 g) Sugar, 10 Tablespoons (141 g) Vegan Butter
- Add the vanilla extract and lemon juice then mix for 30 seconds.2 Tablespoons (30 ml) 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 (150 g) 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 (120 g) 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 (150 g) Fresh Blueberries, 2 Tablespoons (19 g) 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 (120 g) Powdered Sugar, 2 Tablespoons (30 ml) 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.
Notes
NOT DAIRY FREE: Use unsalted butter and dairy sour cream in the same measure.
NO BLUEBERRIES: Replace the blueberries with strawberries, raspberries or blackberries.
STORAGE: Store 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 absorb any extra moisture.