GLUTEN FREE BLUEBERRY LEMON POUND CAKE

Course: Breakfast Cake
Cuisine: American
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 16
INGREDIENTS
CAKE
  • 2 cups sugar
  • 1 cup Butter melted
  • 4 large All-Natural Eggs
  • 4 teaspoons gluten-free vanilla
  • 3 cups Gluten-Free Flour Blend
  • 1 1/2 teaspoon xanthan gum
  • 2 teaspoons gluten-free baking powder
  • 1 cup milk
  • Zest of 1 lemon
  • 1/4 cup of freshly squeezed lemon juice
  • 2 cups blueberries
GLAZE
  • 1/2 cup sifted powdered sugar
  • 4 teaspoons lemon juice
GLUTEN FREE FLOUR BLEND
  • 2 cups rice flour
  • 2/3 cup potato starch
  • 1/3 cup tapioca flour
INSTRUCTIONS
CAKE
  1. Heat oven to 350°F. Grease 12-cup Bundt® or 10-inch angel food cake (tube) pan; sprinkle with gluten-free flour blend. Set aside.
  2. Combine sugar and melted butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
  3. Add 1 egg at a time, beating well after each addition. Add vanilla; beat until well mixed. Add lemon zest and lemon juice until combined.
  4. Stir together gluten-free flour blend, xanthan gum and baking powder in small bowl. Gradually add flour blend mixture alternately with milk to butter mixture, beating at low speed until well mixed. Fold in the blueberries.

  5. Pour batter into prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Add the glaze.