Are you looking for a tasty gluten-free blueberry lemon pound cake recipe?
Then look no further.
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
Cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in lemon and vanilla extracts.
Combine the gluten-free flour, baking powder, and salt; beat into creamed mixture alternately with milk.
Fold in blueberries.
Pour into a greased 8×4 inch loaf pan.
Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack.
If using frozen blueberries, use without thawing to avoid discoloring the batter.
I wish you well.