Moist and delicious gluten free lemon blueberry pound cake

Gluten Free Lemon Blueberry Pound Cake Recipe

I can’t think of summer without thinking of blueberries. I’m not much of a berry eater – those seeds get in my teeth and drive me crazy. But I love blueberries! I love blueberries folded into just about anything – pancakes, yogurt, muffins, pound cake. Especially in this gluten free lemon blueberry pound cake recipe.

Since summer here in Florida often means rain, lemon seems like the way to brighten any day. And let’s face it, blueberries and lemon were just made to go together.

This recipe creates a lovely, moist cake studded with fat, juicy blueberries and topped with a lemony streusel topping.

You should have enough lemon zest from 3 or 4 lemons for both the cake and the topping. Zest the lemon first, then squeeze for the juice you need for the cake. If you have extra lemon juice, save it and add to glasses of water for a great and easy way to detoxify the liver.

When making the streusel topping, be sure to use cold butter and mix the butter into the flour/sugar mixture with your fingertips. Room temperature or melted butter will cause the topping to flatten out instead of staying in chunks. And using your palms instead of your fingertips will make the butter soften too much. If you use salted butter, leave the salt out of the streusel recipe. I always bake with Wholesome! organic sugars.

If you don’t have fresh blueberries, frozen will work okay but can make your batter a little too moist. Thaw them first, then dry with paper towels.

Gluten free recipe for lemon blueberry pound cake

4.16 from 19 votes
Moist and delicious gluten free lemon blueberry pound cake
Print Recipe

Gluten Free Lemon Blueberry Pound Cake Recipe

Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Servings: 6 servings (1 loaf)
Calories: 568kcal
Author: Gluten Free & More



  • Gluten free nonstick cooking spray
  • ½ cup unsalted butter at room temperature
  • 1 cup Wholesome! Organic sugar
  • 3 large eggs at room temperature
  • ¼ cup finely grated lemon zest from 3-4 lemons
  • cup gluten free all-purpose flour blend
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher or fine sea salt
  • 2 tablespoons fresh squeezed lemon juice
  • ¼ cup plus 2 tablespoons buttermilk at room temperature
  • ½ teaspoon pure vanilla extract
  • 2 cups fresh blueberries


  • ½ cup gluten free all-purpose flour blend
  • ¼ cup Wholesome! Organic sugar
  • 1/8 teaspoon kosher or fine sea salt
  • 1 teaspoon finely grated lemon zest
  • ¼ cup cold unsalted butter cut into pieces


  • Preheat oven to 350 degrees. Spray a 9 by 5 inch loaf pan with cooking spray.
  • In the bowl of an electric mixer, preferably fitted with the paddle attachment, cream the butter and 1 cup sugar on medium speed until light and fluffy, about 5 minutes. Turn the speed to low and add the eggs, one at a time, mixing well after each addition. Add the lemon zest and mix well.
  • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In another small mixing bowl, stir together the lemon juice, buttermilk, and vanilla.
  • With the mixer on low, add the flour and buttermilk mixtures to the butter, starting with half the flour, then the buttermilk, and finally, the rest of the flour. Scrape the sides and bottom of the mixing bowl well to make sure everything is well combined. Fold in the blueberries. Pour the batter into the prepared pan and smooth the top with a spatula.
  • In a small bowl, combine the flour, sugar, salt, and lemon zest for the topping. Add the butter and work it in with your fingertips until crumbly. Spread the topping over the top of the cake.
  • Bake the cake for 40-50 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan, then transfer to a serving platter.


Nutrition Facts
Gluten Free Lemon Blueberry Pound Cake Recipe
Amount Per Serving
Calories 568 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g75%
Cholesterol 143mg48%
Sodium 446mg19%
Potassium 121mg3%
Carbohydrates 79g26%
Fiber 5g20%
Sugar 48g53%
Protein 7g14%
Vitamin A 870IU17%
Vitamin C 12.3mg15%
Calcium 80mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Blueberries Buttermilk Cake Gluten-Free Gluten-Free Recipes Lemon Pound Cake Summer
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  3. Kate
    April 18, 2020

    I used a standard 5×9 loaf pan and the batter overflowed and made a serious mess of my oven. You probably need a bigger pan for this recipe.

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