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 8×4 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.
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.
If you love cardamom, you might want to add a little more than 1/4 teaspoon. I used 1/4 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.
Gluten-Free Blueberry Pound Cake
- 1 Bundt or Tube Pan Or you can use two 8×4 inch loaf pans
- 2 sticks unsalted butter plus more for greasing pan if needed 230 grams
- 2 cups sugar 400 grams
- 1/2 teaspoon ground cardamom You can use more if you love cardamom
- 1/4 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
- Preheat the oven to 350°F. Grease a Bundt pan or 2 8×4 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.
Thank you! 🙂
Nice crumb on this cake.