If you are interested in gluten-free baking, here’s a very good pound cake made with gluten-free flour. The recipe is designed for a Bundt or tube pan, but can also be halved and baked in an 8×4 inch loaf, which is how I did it. The loaf version is not as pretty as the Bundt, but it still tastes great and has a good texture.
Gluten-Free Blueberry Pound Cake Flour
I don’t have a ton of notes to add to this one, as it’s just a basic pound cake calling for gluten-free flour instead of all-purpose. Bob’s brand 1-1 works perfectly since it already as the xanthan gum, so that’s what I typically use. Next I’ll test with King Arthur. The most important thing is to weigh the flour because gluten-free flour weights vary among brands.
If you love cardamom, you might want to add a little more than 1/4 teaspoon. I used 1/4 teaspoon (as well as some lemon zest) to make the blueberry flavor pop, but if you really love cardamom you could go with a teaspoon.
Greasing the Bundt Pan & Gluten-Free Baking Spray
I greased my pan with shortening and used extra gluten-free flour for dusting, but I recently learned there is such a thing as gluten-free baking spray. Since I made Gluten-Free Blueberry Pound Cake as a loaf, it wasn’t a huge issue, but if making in a Bundt pan a spray might give better coverage.
Gluten-Free Blueberry Pound Cake
1 Bundt or Tube Pan Or you can use two 8×4 inch loaf pans
- 2 sticks unsalted butter plus more for greasing pan if needed 230 grams
- 2 cups sugar 400 grams
- 1/2 teaspoon ground cardamom You can use more if you love cardamom
- 1/4 teaspoon lemon zest
- 4 teaspoons vanilla extract
- 4 large eggs room temperature
- 3 cups Gluten-Free Flour Bob’s 1-1 (385 grams)
- 2 teaspoons baking powder
- ¾ teaspoon salt omit if using salted butter
- 1 cup whole milk
- 1 ¼ cup fresh blueberries
Preheat the oven to 350°F. Grease a Bundt pan or 2 8×4 inch loaf pans with butter or shortening and dust with gluten-free flour.
Melt the butter and let it cool slightly. Put it in a large mixing bowl with sugar, cardamom and lemon zest. Beat with an electric mixer until creamy, scraping sides of bowl often.
Add eggs one at a time, beating for 30 seconds after each addition.
Weigh out the flour and stir it together with the baking powder and salt. Add the flour mixture and milk to the egg mixture alternately, beating on low until blended
Stir in the blueberries
Pour batter into the pan (or loaf pans) and bake for 50-60 minutes or until a wooden skewer comes out clean. Let cool in the pan for 15 minutes, then turn onto a cooling rack and let cool completely.