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.
Course Dessert
Cuisine American
Keyword Blueberry, Gluten-Free, Pound Cake
Prep Time 20 minutesminutes
Cook Time 1 hourhour
Chilling and Cooling 2 hourshours
Servings 12
Cost 5
Equipment
1 Bundt or Tube Pan Or you can use two 8x4 inch loaf pans
Ingredients
2sticksunsalted butter plus more for greasing pan if needed230 grams
2cupssugar400 grams
½teaspoonground cardamomYou can use more if you love cardamom
¼teaspoonlemon zest
4teaspoonsvanilla extract
4largeeggsroom temperature
3cupsGluten-Free FlourBob's 1-1 (385 grams)
2teaspoonsbaking powder
¾teaspoonsaltomit if using salted butter
1cupwhole milk
1 ¼cupfresh 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.