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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.
Course Dessert
Cuisine American
Keyword Blueberry, Gluten-Free, Pound Cake
Prep Time 20 minutes
Cook Time 1 hour
Chilling and Cooling 2 hours
Servings 12
Cost 5


  • 1 Bundt or Tube Pan Or you can use two 8x4 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 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.