Lemon Blueberry Pound Cake with Lemon Glaze

I LOVE the combination of lemons and blueberries! There is just something about the lemon that brightens the flavor of the blueberry. I had a craving the other day, so after a quick search on Pinterest, I found a recipe that seemed pretty easily adaptable to a gluten-free, dairy-free version.

The result? Absolutely delicious! The perfect amount of lemon flavor to compliment the juicy berries, and a sweet lemon glaze to go on top.

Lemon Blueberry Pound Cake with Lemon Glaze

Lemon Blueberry Pound Cake with Lemon Glaze-GFDF

YIELD: one 9×5-inch loaf | PREP TIME: 15 minutes
COOK TIME: 70-75 minutes | TOTAL TIME: 2 1/2 hours (includes cooling)


Pound Cake
3/4 cup  granulated sugar
1/2 cup favorite dairy-free spread (I used Earth Balance soy free, but coconut oil would also be delicious)
3 large eggs
1 to 2 teaspoons lemon extract
1 cup brown rice flour
5 tablespoons potato starch
3 tablespoons tapioca flour
3/4 teaspoon xanthan gum
1/2 teaspoon baking powder (be sure that it is gluten free!)
1/4 teaspoon salt
1 tablespoon lemon zest
1 cup frozen blueberries tossed in 1 tablespoon brown rice flour

Lemon Glaze
juice from 1 lemon (about 3 tablespoons
1 to 1 1/2 cups confectioners’ sugar


  1. Pre-heat oven to 350F, spray a 9×5-inch loaf pan with cooking spray and set aside.
  2. For the Pound Cake – To a bowl add the dairy-free spread and sugar. Beat until light and fluffy (approx 3 minutes).
  3. Add in the eggs one at a time, mixing well after each (scrape down the sides when needed).
  4. Add the lemon extract and stir to combine.
  5. Add the flour, baking powder and salt. Beat on low until just combines (approx 1 minute). DO NOT overmix.
  6. Add the lemon zest and stir to combine.
  7. In a small bowl, add the blueberries and sprinkle with 1 tablespoon brown rice flour. Lightly stir to coat (flouring the frozen blueberries helps keep them from sinking while baking and your batter from turning colors).
  8. Pour out half the batter into the prepared pan.
  9. Evenly pour out half the blueberries over the batter in the pan.
  10. Pour in the remaining batter over the blueberries.
  11. Evenly top with remaining blueberries.
  12. Bake for about 70-75 minutes or until a toothpick inserted in the center comes out mostly clean.
  13. Cool in the pan the stove top for 15 minutes, then turn it out onto a rack to cool completely before glazing. Make the glaze once the cake is cooled.
  14. Glaze – In a small bowl, whisk the lemon juice and confectioners’ sugar (start with 1 cup and add more if needed to get the right consistency) until smooth and combined. Drizzle glaze over the cake before slicing and serving. Bread will keep airtight at room temp for up to 5 days and in the freezer for up to 6 months (don’t glaze it until you plan to serve it if you’re going to freeze it).Keep bread in the fridge to keep it from getting too sticky.

New Year, New Focus

It’s been close to 7 months since my last blog post. Life this past fall was so busy that I felt like it took everything in me just to tread water and keep up. I had taken on too much and everything around me suffered the effects, this site being no exception. I’ve taken the past month to reset, re-think, and re-do some priorities.

I have spent time on my knees with the Lord asking Him to redirect my focus onto the things that are 1) glorifying to Him and 2) the absolute best for my family and my ministry. A phrase the senior pastor at our last church said that always stays with me is, “the good things can become bad things when they crowd out the best things.”

I have learned to let go of certain things, so that I can focus on what’s important. I have learned that letting something go or saying “no” does not mean that I have failed, it simply means that I cannot do it all. I was never intended to. But that being said, this blog is important to me. It’s something that I feel called to do.

As I have spent time in thought and prayer, the Lord kept bringing to mind two words: authentic and content. These are what I am striving to be this year. This is how I want to live. And by God’s grace and strength, I can.

So look in the coming days and weeks for new thoughts, new projects, and new recipes as I press on to live the life God has called me to live.