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-GFDF
YIELD: one 9×5-inch loaf | PREP TIME: 15 minutes
COOK TIME: 70-75 minutes | TOTAL TIME: 2 1/2 hours (includes cooling)
INGREDIENTS:
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
DIRECTIONS:
- Pre-heat oven to 350F, spray a 9×5-inch loaf pan with cooking spray and set aside.
- For the Pound Cake – To a bowl add the dairy-free spread and sugar. Beat until light and fluffy (approx 3 minutes).
- Add in the eggs one at a time, mixing well after each (scrape down the sides when needed).
- Add the lemon extract and stir to combine.
- Add the flour, baking powder and salt. Beat on low until just combines (approx 1 minute). DO NOT overmix.
- Add the lemon zest and stir to combine.
- 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).
- Pour out half the batter into the prepared pan.
- Evenly pour out half the blueberries over the batter in the pan.
- Pour in the remaining batter over the blueberries.
- Evenly top with remaining blueberries.
- Bake for about 70-75 minutes or until a toothpick inserted in the center comes out mostly clean.
- 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.
- 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.
