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Gluten Free Lemon Blueberry Pound Cake

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Bright citrus and sweet blueberries are the building blocks to my moist and decadent Gluten-Free Lemon Blueberry Pound Cake recipe!


Hi Bold Bakers!

I’ve been working with Bigger Bolder Baking for a while now to bring you some new delicious and nutritious sweets, and you know that I have re-created several of your favorite sweet treats. Keto Fudge Brownies, Flourless Chocolate Cookies and Gluten Free Chocolate Cupcakes just to name a few. But, after looking back through my recipes, I realized something: I have yet to come up with a healthy, fresh, and fruity dessert!

My recipe for a Gluten-Free Lemon Blueberry Pound Cake stars one of my favorite flavor combinations — tangy lemon and sweet blueberries. Just like the rest of my baked goods, this pound cake is made with no wheat products or refined sugars and can even be made vegan. This cake can be baked as a loaf or the mini bundt cakes as I made. Overall, this lemon and blueberry pound cake recipe is a great one to have in your alternative baking arsenal!

How and Why to Bake with Almond and Coconut Flour

A blend of almond flour and coconut flour are the base of this pound cake. I really like to bake with both of these flour alternatives as they are loaded with healthy fats, extra fiber, and of course are naturally free of gluten. The reason I use a blend here is for the texture. The almond flour makes the cake “cakey” if you will, while the coconut flour really binds the whole thing together and keeps the cake extra moist.

If you can’t find almond or coconut flour, Gemma has a great method to make your own at home, so be sure to check that out!

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How to Make a Sugar-Free Pound Cake

My pound cake ticks all the boxes from lovely fruity flavor to moist texture, and of course, added nutrition! While sometimes making healthier baked goods is about adding in extra benefits where you can, it’s also about leaving behind things that have no real nutritional value. For me, this is always a matter of replacing refined sugar with either monkfruit sugar or less processed sugar, like coconut sugar.

For more info on my favorite ways to cut the sugar have a look at my post on Sugar Substitutes in Baking. In this pound cake, I use a monkfruit-based maple syrup that adds lovely sweetness without any sugar.

Why is My Pound Cake Dry?

While normal wheat-based cakes can be dry and crumbly, this revamped Lemon and Blueberry Pound Cake recipe has built-in insurance. The flours themselves hold moisture really well and the coconut milk and oil add a distinct richness that comes through even after being baked.

With this unique recipe you really never have to worry about your pound cake being dry!

What if I Don’t Like Blueberries?

The combination of citrus and blueberries is super classic. You know what they say: if it’s not broken, don’t fix it — and I agree! For me, these flavors really balance each other out, but as with all of my recipes, I encourage you Bold Bakers to be creative and customize my recipes to YOUR taste! If you don’t like berries, by all means, leave them out. If you want to use another berry that would work very well, and if you happen to have lime or orange but not a lemon, not to worry — you can use whatever citrus fruit you have on hand.

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When To Glaze a Pound Cake

No pound cake is complete without a glaze: it’s literally the icing on the cake. This glaze recipe is awesome as it can be used on any cake, really. It’s free of sugar and has no animal products, making it vegan!

The best time to glaze the poundcake it when it has cooled to room temperature, this way the glaze will sit on top of the cake nicely and not melt into the cake itself. Once the glaze sets, the cake can be sliced and enjoyed. My Gluten Free Lemon and Blueberry Pound Cake will keep well covered and stored at room temperature for 3-4 days. ENJOY!

3.63 from 8 votes
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Gluten-Free Lemon Blueberry Pound Cake Recipe
Prep Time
25 mins
Cook Time
25 mins
Total Time
50 mins
 

Bright citrus and sweet blueberries are the building blocks to my moist and decadent Gluten-Free Lemon Blueberry Pound Cake recipe!

Course: Dessert
Cuisine: American
Servings: 10
Calories: 160 kcal
Author: Olivia Crouppen
Ingredients
  • 1 1/2 cups (6oz/172g) blanched almond flour
  • 3 tablespoons coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 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
  • 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
Instructions
  1. 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. 

  2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well then set aside. 

  3. In a separate medium bowl, whisk together the coconut milk, maple syrup, lemon juice and zest, eggs, coconut oil, and vanilla. Whisk until combined.

  4. 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. 

  5. After 10 minutes gently fold in the berries, being careful not to burst them as they will bleed. 

  6. Divide the batter evenly between the mini bunts, or transfer it to your prepared loaf tin.

  7. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. 

  8. 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:
  1. 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:
  1. 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!

  2. Cover and store the cakes in the fridge for up to 4 days. They can also be frozen for up to 8 weeks. 

Recipe Notes

*If you can not find coconut cream you can always skim the cream off the top of a can of coconut milk. To do this refrigerate the a can of coconut milk for 24 hours, then open the can and spoon off the cream leaving behind the liquid. 

Nutrition Facts
Gluten-Free Lemon Blueberry Pound Cake Recipe
Amount Per Serving (0.5 a cake)
Calories 160 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 56mg 19%
Sodium 248mg 10%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 2g
Protein 3g 6%
Vitamin A 4%
Vitamin C 8%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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10 Comments

Write a Comment and Review

  1. CeLee on May 9, 2019 at 4:41 pm

    Can you use regular milk instead of almond milk ? So if you use regular flour do you still add the extra 3 Tbls. ?

    • Gemma Stafford on May 9, 2019 at 6:05 pm

      Yes absolutely you can use regular milk and yes 3 tablespoons extra.

      Best,
      Gemma.

  2. Mallory Davenport on May 3, 2019 at 11:45 am

    Can you make this in a loaf pan?

    • Gemma Stafford on May 4, 2019 at 2:10 pm

      Yes absolutely! It might take 45-55 minutes in a loaf pan at the same temp 🙂

      Best,
      Gemma.

  3. Rosemary Grech on April 29, 2019 at 10:49 pm

    Can I use almond milk instead of coconut milk

    • Gemma Stafford on April 30, 2019 at 8:06 am

      Yes Rosemary, you absolutely can use almond milk. same amount.

      Best,
      Gemma.

  4. judylou50 on April 29, 2019 at 9:18 am

    Can I substitute regular flour?

    • Gemma Stafford on April 29, 2019 at 1:31 pm

      Yes you can no problem, 1:1.

      Hope you like this recipe 🙂
      Gemma.

  5. Andy Shen on April 28, 2019 at 8:37 am

    Can I substitute coconut oil with butter?

    • Gemma Stafford on April 28, 2019 at 6:38 pm

      Yes Andy, you absolutely can.

      Best,
      Gemma.

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