Gluten Free Lemon Blueberry Pound Cake
American Kitchen

Gluten Free Lemon Blueberry Pound Cake

Gluten Free Lemon Blueberry Pound Cake

2 cups gluten-free flour (we used Bob’s Redmill 1:1)
½ teaspoon baking powder
¼ teaspoon salt
1 cup of butter, softened
1 ½ cups sugar
3 large eggs, room temperature
¼ cup lemon juice
¼ cup whole milk
1 cup of washed blueberries
¼ cup sugar for topping


Equipment: American Kitchen 10inch Nonstick Frying Pan



1. Preheat the oven 350ºF 

2. In medium sized bowl, sift together the flour, baking powder and salt. Set aside.

3. In another large bowl, or the bowl of a standing mixer, use the whisk attachment or a hand mixer to beat together the butter and sugar until they are fluffy. About 3 minutes. Then, on a medium speed, beat in 1 egg at a time until fully incorporated.

4. Combine the milk and lemon juice then add the flour and milk mixture in three additions, alternating between the two, until completely incorporated and the batter is smooth. Then, gently fold in the blueberries.

5. Grease your American Kitchen 10-inch Nonstick Frying Pan then pour the batter into the pan. Smooth out the top as needed. Sprinkle the ¼ cup of sugar evenly over the top of the batter.

6. Bake for 35-40 minutes or until the top is golden and springs back when lightly pressed.


Best served slightly warm!

Previous Article Seared Scallops and Brown Buttered Sweet Potatoes
Next Article Smashed and Loaded, Fried New Potatoes
1638 Rate this article:
No rating
Please login or register to post comments.