Paleo Lemon Blueberry Pound Cake

This Paleo Lemon Blueberry Pound Cake is loaded with blueberries, the perfect amount of lemon flavor and is a delicious brunch (or anytime) cake made with gluten-free and dairy-free ingredients.

This lemon blueberry pound cake makes for a delicious brunch or cake any time of the day! It has the most moist and tender consistency and the flavor is perfection from the sweetness of the berries and tartness from the lemon.

I love how simple this cake is too make too. You can make it in a round baking dish like I did here or you can use a bundt pan, loaf pan or anything!

This recipe screams spring and summer. The blueberry and lemon flavors give me all the feels and don’t skip on the glaze on top. It is truly an amazing combo and I know you will love this recipe as much as we did.

Not to mention, this is a gluten-free and dairy-free cake that typically is loaded with dairy and gluten. So if you have allergies or need to have a gluten-free or dairy-free cake, this is the ultimate go-to recipe. Especially for pound cake lovers.

What ingredients you need to make gluten-free lemon blueberry pound cake:

• Eggs – room temperature eggs work best for this. Let them sit on counter for 30 minutes before baking
• Coconut sugar – I haven’t tried another sub but cane sugar could probably work well or maple sugar (not syrup)
• Non-dairy milk – I typically use almond milk for this!
• Lemons – for zest and fresh lemon juice
• Vanilla extract – a must add for flavor to the cake
• Almond flour – I haven’t tested a sub here for flours
• Tapioca flour – you can also use arrowroot flour if you prefer
• Frozen or fresh blueberries – I usually use wild frozen blueberries since we keep them in the freezer but fresh works too!
• Powdered sugar – for the glaze!

How to make this easy berry lemon pound cake: 

1. Preheat oven to 350 degrees and grease a 8-inch baking dish or line with parchment paper
2. Whisk together eggs, sugar, milk, lemon zest, lemon juice and vanilla until smooth
3. Mix in flours, baking soda until smooth
4. Fold in blueberries then pour into baking dish
5. Bake in oven for 20-22 minutes or until ready
6. Allow the cake to cool and begin whisking together the glaze ingredients
7. Drizzle on top of cake, slice and enjoy!

FAQs on making blueberry lemon pound cake:

• Can I use fresh or frozen blueberries for this recipe? Either can work! I typically use frozen wild blueberries because we have those on hand. But really either can work for this cake.
• What is the best way to store pound cake? Since we are baking with fruit, I like to store this in the fridge. Up to 5 days in the fridge or 2 months in the freezer works well!
• Can I make this cake in a bundt pan? Yes you can! Double the recipe and bake in a 10-12 cup bundt pan. And watch the bake time – it may be different.
• What is the difference between cake and pound cake? Pound cake is more dense than regular cake. Plus it has a glaze over a frosting. Traditionally it also has a pound of butter and flour but this version is lighter and dairy-free and gluten-free.

A few other delicious blueberry recipes to bake soon:

Blueberry Yogurt Bread (gluten-free)

Bakery-Style Blueberry Muffins (gluten-free)

Blueberry Sheet Pan Pancakes (gluten-free)

Gluten-free Blueberry White Chocolate Chip Blondies!