Gluten-Free Lemon Blueberry Pound Cake Recipe
User Reviews
4.2
Gluten-Free Lemon Blueberry Pound Cake Recipe
Description
The Gluten-Free Lemon Blueberry Pound Cake relies on almond flour and coconut flour as its base, combined with baking soda and salt. Coconut cream and milk add moisture and richness, while maple syrup and lemon juice and zest provide sweetness and fresh citrus flavor. Baking soda leavens the batter and the eggs help hold the structure. The batter rests briefly before folding in blueberries gently to avoid breaking them, preserving distinct berry bursts throughout the cake.
Baked in greased mini bundt or standard loaf tins, the cake develops a tender, moist crumb with a soft texture from the combination of flours and fats. The lemon flavor is bright but not overpowering, complementing the sweet bursts of blueberries. This delicate balance suits occasions that favor mild sweetness and fresh fruit notes.
If coconut cream is unavailable, it can be skimmed from a can of refrigerated coconut milk, supplying similar moisture and fat. The cake cools before slicing to allow flavors and texture to set properly.
Ingredients
- 1 1/2 cups (6oz/172g) almond flour blanched
- 1/4 cup (2floz/57ml) coconut cream
- 3 tablespoons coconut flour
- 2 tablespoons ghee (or melted butter)
- 1 teaspoon baking soda
- 1/4 cup (2floz/57ml) Lakanto Maple Syrup honey or maple syrup
- 1/4 teaspoon salt
- 1 tablespoon lemon juice and the zest of 1 lemon
- 1/3 cup (2 ½ floz/71ml) coconut milk full fat
- 2 tablespoons Lakanto Powdered Sugar or swerve, optional for a sweeter glaze
- 1/3 cup (2 ½ floz/71ml) Lakanto Maple Syrup honey or maple syrup
- 2 lemon zest and juice
- 3 egg at room temperature
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 3/4 cup (3 ¾oz/106g) blueberries fresh or frozen
- coconut oil for greasing the pan, or ghee
Notes
- If coconut cream is unavailable, refrigerate a can of coconut milk for 24 hours and scoop off the cream on top to substitute.
- Handle blueberries gently when folding into batter to prevent bleeding and maintain color.
- Use mini bundt pans or a 5 x 9-inch loaf pan for optimal baking shape and even cooking.
User Reviews
Overall Rating
4.2
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