Gluten Free Lemon Blueberry Pound Cake
This tested recipe for traditional gluten free pound cake is moist and tender, dense and buttery, just like you remember, with a lemon blueberry twist!
Preheat the oven to 350°F. Lightly grease a 9"x5" pan, or a 12" x 4" x 4" tea loaf pan.
In a medium-sized bowl, mix together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, add flour beating until well combined.
Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg beat at high speed for 3 minutes, then stir in the milk. Add lemon juice and zest. Fold in the blueberries.
Set the pan of batter on a baking sheet, for easiest handling and as a precaution against potential overflow.
Bake the cake for 60 minutes (for either size pan). Rotate the pan and bake for another 10-15 minutes.
While baking, mix the glaze in a bowl. Keep covered until ready to use.
At the end of bake time, turn off the oven but leave the cake inside the oven. This allows the cake to cool gradually and will keep it from falling. Let it sit for another 15 minutes.
Remove the cake from the oven and set it on a rack. Insert a toothpick into the center; it should come out clean.
After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack. Allow the cake to cool for 15 minutes.
Store wrapped at room temperature for two days; wrap well and freeze for longer storage.
You can add a glaze to the pound cake, but it really is delicious without too!
Directions to make glaze:
2 oz icing sugar, Juice of 1 lemon, Zest of 1 lemon, 1 cup blueberries (fresh or frozen)
Drizzle the icing mixture over the cake after it has cooled.