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Home » Gluten Free Baked Goods

Gluten-Free Blueberry Pound Cake

Last updated on April 19, 2022 By Anna 2 Comments This post may contain affiliate links.

If you are interested in gluten-free baking, here's a very good pound cake made with gluten-free flour. The recipe is designed for a Bundt or tube pan, but can also be halved and baked in an 8x4 inch loaf, which is how I did it. The loaf version is not as pretty as the Bundt, but it still tastes great and has a good texture.

Picture of a loaf of Gluten-Free Blueberry Pound Cake
Gluten-Free Blueberry Pound Cake

Gluten-Free Blueberry Pound Cake Flour

I don't have a ton of notes to add to this one, as it's just a basic pound cake calling for gluten-free flour instead of all-purpose. Bob's brand 1-1 works perfectly since it already as the xanthan gum, so that's what I typically use. Next I'll test with King Arthur. The most important thing is to weigh the flour because gluten-free flour weights vary among brands.

Cardamom

If you love cardamom, you might want to add a little more than ¼ teaspoon. I used ¼ teaspoon (as well as some lemon zest) to make the blueberry flavor pop, but if you really love cardamom you could go with a teaspoon.

Greasing the Bundt Pan & Gluten-Free Baking Spray

I greased my pan with shortening and used extra gluten-free flour for dusting, but I recently learned there is such a thing as gluten-free baking spray. Since I made Gluten-Free Blueberry Pound Cake as a loaf, it wasn't a huge issue, but if making in a Bundt pan a spray might give better coverage.

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Recipe

gluten-free blueberry pound cake

Gluten-Free Blueberry Pound Cake

This is a very dense and most cake. If you have space in your refrigerator, I recommend chilling it for several hours and bringing it back to room temperature before slicing.
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Chilling and Cooling 2 hours hrs
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Bundt or Tube Pan Or you can use two 8x4 inch loaf pans

Ingredients
 

  • 2 sticks unsalted butter plus more for greasing pan if needed 230 grams
  • 2 cups sugar 400 grams
  • ½ teaspoon ground cardamom You can use more if you love cardamom
  • ¼ teaspoon lemon zest
  • 4 teaspoons vanilla extract
  • 4 large eggs room temperature
  • 3 cups Gluten-Free Flour Bob's 1-1 (385 grams)
  • 2 teaspoons baking powder
  • ¾ teaspoon salt omit if using salted butter
  • 1 cup whole milk
  • 1 ¼ cup fresh blueberries

Instructions
 

  • Preheat the oven to 350°F. Grease a Bundt pan or 2 8x4 inch loaf pans with butter or shortening and dust with gluten-free flour.
  • Melt the butter and let it cool slightly. Put it in a large mixing bowl with sugar, cardamom and lemon zest. Beat with an electric mixer until creamy, scraping sides of bowl often.
  • Add eggs one at a time, beating for 30 seconds after each addition.
  • Weigh out the flour and stir it together with the baking powder and salt. Add the flour mixture and milk to the egg mixture alternately, beating on low until blended
  • Stir in the blueberries
  • Pour batter into the pan (or loaf pans) and bake for 50-60 minutes or until a wooden skewer comes out clean. Let cool in the pan for 15 minutes, then turn onto a cooling rack and let cool completely.
Keyword Blueberry, Gluten-Free, Pound Cake
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

    I love hearing from other bakers and appreciate helpful comments. Rude ones will be deleted immediately.

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  1. Anna

    April 19, 2022 at 6:49 pm

    Thank you! 🙂

  2. T. Martin

    April 19, 2022 at 3:13 pm

    Nice crumb on this cake.

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