Gluten-Free Blueberry Pound Cake

I have been buying blueberries to make this Gluten-Free Blueberry Pound Cake for probably about 6 weeks now. But I kept using them for other recipes. (That kind of thing happens to all of us, right?)

Not yesterday though. On yet another day this summer with an excessive heat warning, I decided I needed to bake this cake.

Crazy, right? Nope, not really. It was worth it. It is worth it.

I ate the slice shown in the photos and then I hopped in my car and took the rest of this cake to my Mom because she really loves blueberry treats, especially blueberry muffins.

I love the process of making a pound cake. The creaming of the butter and sugar. The alternating additions of the eggs and flour mix. The resulting glorious batter. And ultimately another gorgeous and delicious pound cake!

Some of you may recognize this cake as a blueberry version of my Gluten-Free Plain Good Vanilla Pound Cake. One important part of my gfe approach is “recycling” recipes. We really don’t have to re-invent the wheel every time. Take what works—and is delicious!—and use it again and again with slight variations.

For example, my Easy “Crustless” Apple Pie, the recipe with the pour-over batter that turns into both a bottom and top crust when baked, easily becomes Easy Crustless Raspberry Pie and Easy Crustless Peach Pie with simple fruit substitutions (and gfe readers have made many other variations on their own) and even Grain-Free Crustless Apple Pie and Crustless Caramel Apple Pie by making equally simple changes to the crust recipe.

It’s uplifting to think of gluten-free baking (and cooking in general) as the peak of possibilities versus the abyss of restrictions! Corny? Cliché? Probably. But also accurate if we embrace living gluten free easily (gfe) and well.

By the way, I checked in with Mom today and I am happy to say that she loved the cake! “Very, very good!” she proclaimed. She shared a piece with some company and they really liked the cake as well but said the blueberries themselves were tart.

Blueberries and most fruit are that way of course. You usually can’t predict their sweetness level. That’s one reason I like to add a moderate portion of blueberries in this recipe, with them sort of punctuating the sweet and rich pound cake instead of taking over so to speak.

Plus, personally, I prefer the dotted-with-blueberries appearance over the blueberry overload look.

Mom told me that she’s already set aside some of this cake for my gluten-free aunt who she is expecting a visit from this weekend. She added, “She always loves everything you make!”

Thanks, Mom! Thanks, Lorraine!

I shared some of these photos on my gfe Facebook page yesterday and several of you got excited and wanted the recipe ASAP. Such a positive response is always good inspiration for me to finish a recipe post! Enjoy, everyone!

More Gluten-Free Blueberry Recipes and Pound Cake Recipes I Think You Will Love

~ Gluten-Free Blueberry Banana Buckle

~ Gluten-Free Blueberry Cobbler

~ Gluten-Free Blueberry Muffins for Two

~ Gluten-Free Blueberry Mug Muffin

~ Gluten-Free Cream Cheese Pound Cake with Streusel Filling

~ Gluten-Free Perfect Pound Cake

~ Gluten-Free Vintage Blueberry Cake

~ The Best Gluten-Free Orange Pound Cake

Gluten-Free Blueberry Pound Cake Recipe

Yield: 9 slices

Gluten-Free Blueberry Pound Cake

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This Gluten-Free Blueberry Pound Cake is rich, sweet, and buttery pound cake accentuated by fresh sweet-tart blueberries.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 15 minutes

Total Time 1 hour 5 minutes

Ingredients

• ¾ cup butter, softened
• 1 ¼ cup granulated sugar
• 1 tsp vanilla extract (I use my homemade version)
• 1 ½ cups gluten-free flour mix (I used my Two-Ingredient Gluten-Free Flour Mix)
• ¾ tsp xanthan gum (omit if your flour mix already includes it)
• 5 eggs
• Up to 1 cup of fresh blueberries (I used about 2/3 cup in the cake shown)

Instructions

1. Preheat oven to 350F. Grease an 8-inch square pan.
2. In a large bowl, cream together butter, sugar, and vanilla extract. (I used a wooden spoon to do this task but feel free to use a hand mixer, if needed.)
   Alternately add gluten-free flour mix, xanthan gum, and eggs, making sure that the batter is well mixed after each addition. (I add all the xanthan gum with the first addition of the gluten-free flour mix.)
3. Fold in the blueberries, setting several aside for adorning the top of the cake before popping it in the oven.
4. Spread batter evenly into prepared pan.
5. Place the blueberries that you set aside on top of the cake batter—haphazardly or in any design you like---being sure to press them down into the batter a bit.
6. Bake for about 40 minutes or until cake tests done with a toothpick. The cake turns golden brown before it is done in the middle so, please be sure to check for doneness before removing it from the oven.
7. Cool in pan 15 minutes before serving or removing. I usually leave my cake in the pan and serve from there but slices are easily removed to a platter and/or storage container if you prefer.

Did you make this recipe?

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Originally published August 3, 2024.

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