Delicious Lemon Blueberry Pound Cake (gluten-free)

The Lemon Blueberry Pound Cake is absolutely delicious. It’s bursting with flavor, made with all gluten-free ingredients and is a bit healthier yet still a moist and perfect pound cake recipe.

This is the time of year when I start craving anything and everything spring. Which to me means blueberries, lemon everything and you know I love cake. This is the type of cake you want to make for breakfast, brunch or a sweet snack.

You will love this fresh twist on a classic pound cake. It is rich, moist, dense like pound cake should be. And it is made with all gluten-free ingredients. Plus it’s a simple one-bowl recipe to bake.

I always think of my dad when it comes to pound cakes. Or really any desserts for that matter. He loves pound cake and all things dessert. And this recipe is one I cannot wait to make for him.

Don’t skip on the simple glaze for this either. I use just powdered sugar and milk to make it and it comes together in seconds. Just whisk together until full combined. I like to let the bread cool completely before the glaze goes on. That way it doesn’t melt right off.

I cannot wait to hear what you think of this recipe!! I hope you love it too.

What ingredients you need to make Lemon Blueberry Cake:

• Unsalted butter – at room temperature
• Eggs – I haven’t tried a egg substitute here
• Coconut sugar – I haven’t tried another sub here
• Cottage cheese – you could also use full-fat yogurt if you want instead
• Vanilla extract – love to add this for flavor
• Lemon zest – fresh lemon zest then use it for juice
• Lemon juice – I like fresh lemons for this
• Almond flour – I haven’t tried a sub here but almond meal works too
• Tapioca flour – I like to use this for texture
• Blueberries – plus more for topping. I like to use fresh blueberries but frozen also work well

How to make this blueberry lemon pound cake:

1. Preheat oven to 375 degrees F and line and grease a loaf pan
2. In a large bowl, cream together butter, eggs, coconut sugar, cottage cheese, vanilla extract, lemon zest, lemon juice until smooth
3. Mix in the almond flour, tapioca flour and baking powder until fully combined
4. Fold in the blueberries then add batter to loaf pan
5. Add additional blueberries if you’d like on top then bake in oven for 45-55 minutes (if your loaf starts to brown too much, cover)
6. Allow the loaf to cool then gently remove from loaf pan
7. Once loaf is cooled, whisk together the glaze ingredients then pour on top of the loaf and cut into slices and enjoy

FAQs and tips on making this blueberry lemon bread:

• Can I use frozen blueberries instead? Absolutely! Fresh or frozen both work in this recipe. And if blueberries, aren’t your style, try raspberries, blackberries or strawberries.
• What is the best way to store this? 3 days room temperature, 7 days in fridge for 2 months in the freezer. I would wrap with foil and then put in a bag when storing.
• Can I make this cake in a round or square baking dish? Yup! You can, the bake time may vary.
• What can I use instead of cottage cheese? Sour cream or greek yogurt.
• What is the difference between cake and pound cake? Pound cake is more dense than regular cake and has a glaze instead of a frosting. And of course needs some butter!

A few other healthier cake recipes to bake:

Chocolate Swirl Pancake Bread (gluten-free)

Gluten-free Blueberry Shortcake

Gluten-free Banana Crumb Cake

Apple Fritter Cake (gluten-free)