This Gluten Free Lemon Blueberry Pound Cake is a burst of sunshine in every bite, perfect for any occasion. The moist, tender crumb is studded with juicy blueberries and infused with zesty lemon flavor, creating a delightful balance of sweet and tangy. Ready in just 50 minutes, it’s a fuss-free treat that promises to impress both gluten-free and non-gluten-free eaters alike. The golden crust adds a satisfying crunch, while the aromatic lemon glaze drizzled on top elevates it to pure indulgence.
Whether you’re hosting a brunch or craving a cozy afternoon snack, this cake delivers both comfort and elegance. The vibrant blueberries pop with freshness, and the bright lemon aroma makes it impossible to resist. With its effortless prep and bake time, you’ll have a show-stopping dessert that’s as delightful to make as it is to enjoy. Every slice is a celebration of flavor and texture, proving gluten-free baking can be just as decadent and satisfying.
Ingredients for Gluten-Free Lemon Blueberry Pound Cake
- Dry Ingredients:
- 1 1/2 cups (6oz/172g) blanched almond flour
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/3 cup (2 ½ floz/71ml) full-fat coconut milk
- 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup, honey, or maple syrup
- 2 lemons, zest and juice
- 3 eggs, at room temperature
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- Add-Ins:
- 3/4 cup (3 ¾oz/106g) blueberries, fresh or frozen
- Coconut oil or ghee, for greasing the pan
- Lemon Glaze:
- 1/4 cup (2floz/57ml) coconut cream*
- 2 tablespoons ghee (or melted butter)
- 1/4 cup (2floz/57ml) Lakanto Maple Syrup, honey, or maple syrup
- 1 tablespoon lemon juice, and the zest of 1 lemon
- 2 tablespoons Lakanto Powdered Sugar or Swerve (optional, for a sweeter glaze)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (180°C). Generously grease a mini bundt tin or a 5 x 9-inch loaf tin with coconut oil or ghee. Set aside.
- Mix dry ingredients: In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well and set aside.
- Prepare wet ingredients: In a separate medium bowl, whisk together the coconut milk, maple syrup, lemon juice and zest, eggs, coconut oil, and vanilla until fully combined.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients. Use a spatula to fold until all the wet ingredients are absorbed. Let the batter rest for 10 minutes to allow the coconut flour to absorb the liquid.
- Fold in blueberries: Gently fold in the blueberries, being careful not to burst them to avoid bleeding.
- Bake: Divide the batter evenly between the mini bundt tins or transfer it to the prepared loaf tin. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool for 10 minutes in the pan, then gently turn it out onto a wire rack to cool completely.
- Prepare the glaze: In a small bowl, whisk together the coconut cream, ghee, Lakanto Maple Syrup, lemon juice, and zest. For a runny glaze, set aside at room temperature. For a thicker glaze, refrigerate until the cake has cooled.
- Assemble: Once the cake has cooled, generously drizzle the glaze over the top. Garnish with additional lemon zest or slices if desired. Serve and enjoy!
- Storage: Cover and store the cake in the fridge for up to 4 days or freeze for up to 8 weeks.
Perfect Pairings: Serving Suggestions
This Gluten-Free Lemon Blueberry Pound Cake is a star on its own, but it pairs beautifully with a dollop of whipped coconut cream or a scoop of vanilla ice cream for an extra indulgent treat. For a refreshing twist, serve it alongside a cup of herbal tea or a glass of sparkling lemonade. It’s also a delightful addition to brunch spreads—just slice and serve with fresh berries on the side!
Storage Secrets: Keeping It Fresh
To store your pound cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the fridge for up to 4 days. If you’d like to freeze it, slice the cake into individual portions, wrap each piece in parchment paper, and store them in a freezer-safe bag for up to 8 weeks. Thaw at room temperature or gently warm in the oven for a freshly baked feel.
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap the blueberries for raspberries or blackberries for a different berry twist. If you’re not a fan of coconut, try using almond milk instead of coconut milk and butter instead of coconut oil. For a nut-free version, replace almond flour with oat flour (ensure it’s certified gluten-free if needed). The possibilities are endless!
Time-Saving Tips: Bake Smarter
To save time, prepare the dry ingredients in advance and store them in an airtight container. You can also zest and juice the lemons ahead of time and keep them in the fridge. If using frozen blueberries, there’s no need to thaw them—just fold them into the batter straight from the freezer. These small steps can make the baking process even smoother!
Equipment Guidance: Tools for Success
For this recipe, a mini bundt pan or a standard loaf tin works perfectly. If using a mini bundt pan, a small offset spatula can help evenly distribute the batter. A wire rack is essential for cooling the cake properly and preventing sogginess. And don’t forget a good whisk and spatula for mixing—they’ll make the process a breeze!
Gluten Free Lemon Blueberry Pound Cake
Ingredients
Cake Ingredients
- 1 1/2 cups blanched almond flour 6oz/172g
- 3 tablespoons coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup full fat coconut milk 2 ½ floz/71ml
- 1/3 cup Lakanto Maple Syrup, honey or maple syrup 2 ½ floz/71ml
- 2 lemons, zest and juice
- 3 eggs, at room temperature
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3/4 cup blueberries, fresh or frozen 3 ¾oz/106g
- Coconut oil or ghee, for greasing the pan
Lemon Glaze
- 1/4 cup coconut cream* 2floz/57ml
- 2 tablespoons ghee (or melted butter)
- 1/4 cup lakanto maple syrup, honey or maple syrup 2floz/57ml
- 1 tablespoon lemon juice, and the zest of 1 lemon
- 2 tablespoons Lakanto Powdered Sugar, or swerve, optional for a sweeter glaze
Instructions
- Pre-heat your oven to 350°F (180°C) then generously grease a mini bundt bunt tin, or a 5 x 9-inch loaf tin, with coconut oil or ghee. Set aside.
- In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well then set aside.
- In a separate medium bowl, whisk together the coconut milk, maple syrup, lemon juice and zest, eggs, coconut oil, and vanilla. Whisk until combined.
- Add the wet mixture into the dry, then, using a spatula, fold until all of the wet ingredients have been absorbed. Allow the batter to rest for 10 minutes. This will ensure the coconut flour has time to absorb the liquid in the batter.
- After 10 minutes gently fold in the berries, being careful not to burst them as they will bleed.
- Divide the batter evenly between the mini bunts, or transfer it to your prepared loaf tin.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 10 minutes before gently turning out onto a wire rack to cool fully.
- while the cake is cooling, prepare the glaze.
- Glaze: In a small bowl whisk together the coconut cream, ghee, Lakanto Maple Syrup, lemon juice, and zest. For a runny glaze set aside at room temperature. For a thicker glaze set aside in the fridge until the pound cakes have cooled fully.
- To assemble the cakes: Once the cakes have fully cooled, generously drizzle over the glaze. Then garnish with additional lemon zest and lemon sliced if desired. Serve and enjoy!
- Cover and store the cakes in the fridge for up to 4 days. They can also be frozen for up to 8 weeks.
