Lemon Blueberry Poundcake gluten free

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I reassessed my approach to making my perfect pound cake recipe gluten free and it turned out completely perfect! Extra egg, resting the batter, lower temp and a long bake. My lemon blueberry dreams have returned to my kitchen.

Lemon Blueberry Poundcake

2 lemons, zested and juiced plus 1 lemons zest

3 sticks salted butter, softened

2 cups granulated sugar, plus extra for coating pan

5 large eggs

1/2 tsp almond extract (optional)

1Tbsp vanilla extract

2 3/4 cups 1:1 gluten free flour, sifted well (I used King Arthur brand), plus extra for dusting berries

1/2 cup milk/heavy cream (I actually used my sweetened coffee creamer since I was out of cream or oat milk, Coffee Mate brand sweet cream flavor)

1 pint FRESH blueberries (I tried frozen, and they made the cake waxy and gummy) washed and dried

Lemon Glaze

1 lemon, juiced

1/2 tsp vanilla extract

Powdered sugar to your desired thickness (I don’t measure, but seemed about 1 1/3 cups to make a nice thick, runny glaze)

Preheat oven to 300 F (I use my convection setting)

Shortening grease a bunt pan and coat in granulated sugar to prevent sticking; set aside. (I usually flour my pans, but I worried about graininess from the 1:1 flour)

In bowl of stand mixer, beat butter on med-high 5 min until white and airy.

Add sugar and beat med-high 5 more min. It will stay grainy. Add eggs, one by one, mixing completely after each egg.

Turn mixer down to low-med and add vanilla (and optional almond), add lemon zest and juice; mix completely.

Scrape sides of bowl to mix completely.

Add flour and milk/cream alternatively; add some flour, then milk, then flour, then milk, to prevent mixture from curdling, keeping mixer on low-med and finishing with flour.

Mix on low for 5 min. Then, LET IT REST IN THE BOWL FOR 20 MIN! This made the biggest difference in texture! It kept the cake from feeling gritty or dry.

Lightly flour your berries (to prevent sinking) and fold them into your cake batter gently.

Pour batter into prepared pan, knocking it against your counter to release any air pockets, and bake in center of oven for 2 hours. Try, TRY not to open before 1.5hours! Some ovens might bake it a bit faster, so adjust to your oven’s quirks. I checked at 1.5hrs, and it was not golden enough on top, and still looked like it was expanding (I also listen to my cakes; they stop “sizzling” when the moisture is baked out), so left it in for 2 hrs. It was PERFECT.

Cool in pan 1 hr; turn out onto serving plate.

Mix juice from 1 lemon and vanilla into powdered sugar to make glaze, and pour on top. Let set momentarily (if you have any sort of restraint; I do not) and enjoy!

I keep it covered in Saran Wrap in the fridge, but it doesn’t last long enough to tell you how long it keeps lol.

Good luck everyone! Happy baking!

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