Gluten Free Lemon Blueberry Pound Cake Recipe
I can’t think of summer without thinking of blueberries. I’m not much of a berry eater – those seeds get in my teeth and drive me crazy. But I love blueberries! I love blueberries folded into just about anything – pancakes, yogurt, muffins, pound cake. Especially in this gluten free lemon blueberry pound cake recipe.
Since summer here in Florida often means rain, lemon seems like the way to brighten any day. And let’s face it, blueberries and lemon were just made to go together.
This recipe creates a lovely, moist cake studded with fat, juicy blueberries and topped with a lemony streusel topping.
You should have enough lemon zest from 3 or 4 lemons for both the cake and the topping. Zest the lemon first, then squeeze for the juice you need for the cake. If you have extra lemon juice, save it and add to glasses of water for a great and easy way to detoxify the liver.
When making the streusel topping, be sure to use cold butter and mix the butter into the flour/sugar mixture with your fingertips. Room temperature or melted butter will cause the topping to flatten out instead of staying in chunks. And using your palms instead of your fingertips will make the butter soften too much. If you use salted butter, leave the salt out of the streusel recipe. I always bake with Wholesome! organic sugars.
If you don’t have fresh blueberries, frozen will work okay but can make your batter a little too moist. Thaw them first, then dry with paper towels.
- Gluten free nonstick cooking spray
- ½ cup unsalted butter at room temperature
- 1 cup Wholesome! Organic sugar
- 3 large eggs at room temperature
- ¼ cup finely grated lemon zest from 3-4 lemons
- 1½ cup gluten free all-purpose flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 2 tablespoons fresh squeezed lemon juice
- ¼ cup plus 2 tablespoons buttermilk at room temperature
- ½ teaspoon pure vanilla extract
- 2 cups fresh blueberries
- ½ cup gluten free all-purpose flour blend
- ¼ cup Wholesome! Organic sugar
- 1/8 teaspoon kosher or fine sea salt
- 1 teaspoon finely grated lemon zest
- ¼ cup cold unsalted butter cut into pieces
Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream the butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix well.
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another small mixing bowl, stir together the lemon juice, buttermilk, and vanilla.
With the mixer on low, add the flour and buttermilk mixtures to the butter, starting with half the flour, then the buttermilk, and finally, the rest of the flour. Scrape the sides and bottom of the mixing bowl well to make sure everything is well combined. Fold in the blueberries. Pour the batter into the prepared pan and smooth the top with a spatula.
In a small bowl, combine the flour, sugar, salt, and lemon zest for the topping. Add the butter and work it in with your fingertips until crumbly. Spread the topping over the top of the cake.
Bake the cake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan, then transfer to a serving platter.
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