Description
A moist and flavorful pound cake made with fresh blueberries and lemon zest, perfect for gluten-free diets.
Ingredients
Scale
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not included in the flour)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1/2 cup plain Greek yogurt
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 cup fresh blueberries
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together gluten-free flour, xanthan gum, baking powder, and salt.
- In a separate bowl, cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in yogurt, vanilla, lemon zest, and lemon juice.
- Fold in dry ingredients until just combined. Gently stir in blueberries.
- Pour batter into the loaf pan. Smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use fresh blueberries for best results.
- Check if your gluten-free flour already contains xanthan gum.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg