Sunday, April 6, 2014

Gluten Free Blueberry Pound Cake


This is an easy simple gluten and dairy free pound cake recipe paired together with fresh blueberries to create an absolutely delectable moist cake that you will make over and over again during blueberry season. Of course if blueberries are out of season you can use frozen blueberries and enjoy this cake all year around. This Gluten and Dairy Free Blueberry Pound Cake is so moist and luscious that my husband thought it had come from Starbucks. He has not been able to stop talking about how good this cake is and has been helping himself to two slices at a time. This is not only better than the Starbucks version but the best gluten free pound cake I have ever had! This recipe will not disappoint!



GF/DF Blueberry Pound Cake


Ingredients: Yields 2 loaves
  • 1 2/3 cups almond flour  Note: I like to use the Honeyville brand and prefer it to Bob's Red Mill. As an added bonus almond flour is rich in protein and dietary fiber.
  • 3/4 teaspoon of xanthum gum
  • 11/2  teaspoons baking powder
  • 1/2  teaspoon baking soda
  • 1/4  teaspoon sea salt
  • 1/3 cup raw sugar
  • 1 1/2 cups blueberries*
  • 4 tablespoons Coconut Oil, at room temperature Note: Coconut Oil is a terrific substitute for butter with a ratio of 1 to 1.)
  • 2 large eggs
  • 1 cup coconut milk yogurt  Note: Almond milk yogurt can be used in lieu of coconut milk yogurt if you prefer.
  • 1 teaspoon pure vanilla
  • 1/2 cup coconut milk or any other non dairy milk you prefer Note: I used the SO Delicious Brand Coconut Milk

Preparation:
  1. Preheat oven to 350 degrees. Grease 2- 9x5 inch loaf pans and set aside.
  2. In a large bowl, place flour, baking powder, baking soda, xanthum gum, salt and sugar and whisk together, combining well. In a small bowl, place the blueberries and 2 teaspoons of the dry ingredients on top of the blueberries. Toss to coat and set the bowl aside.
  3. To the large bowl of dry ingredients, add the coconut oil, eggs, yogurt, vanilla and milk. Mix well.The batter will be a bit thick. Add the blueberries and distribute evenly.
  4. Fill each of the two loaf pans with batter, about 2/3 full and using a spatula spread evenly.
  5. Bake for about 50 minutes and then check with a knife or toothpick to see if done in the middle. If it is still wet set your timer for 5 minutes and check again. Repeat the process until the toothpick or knife comes out clean. Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
*Note: if using frozen blueberries, use without thawing to avoid discoloring the batter.

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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 
This recipe was shared at Gluten Free Wednesday's :http://glutenfreeeasily.com/gluten-free-wednesdays/

24 comments:

  1. This looks amazing! Could I use coconut flour in place of almond flour?
    Thank you!

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  2. I have not tried this with coconut flour, however I think it should probably work. If you try that let us all know how it turns out. Thanks so much for visiting my blog!

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  3. Can I use other yogurts as I believe almond yogurt has sugar in it (allergic to it) and never have seen coconut yougurt in Santa Barbara.

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    1. You can definitely use other yogurts. I use the "SO Delicious" brand of coconut yogurt which is readily available on the east coast but all other types should work just fine!

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  4. Coconut flour is dramatically different from almond flour. It would not be interchangeable. It requires a lot more liquid/eggs as it is very absorbent.

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    1. Thanks so much for the info Melissa! As I mentioned I had not tried this recipe with coconut flour so appreciate your input. Thanks for visiting!

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  5. Oh this looks fab! I'd have to make a couple of substitutions to make it GAPS legal, but am sure it could work :-)

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  6. Thanks so much for posting this! I was literally just looking for a gluten free blueberry muffin or cake the other day. Looks delish!

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  7. Blueberry pound cake looks excellent!

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  8. Sounds delicious, I'd love to try making this gluten free Blueberry Pound Cake. Thanks so much for sharing with Foodie Friends Friday party this week.

    We look forward to seeing you again soon with another delicious recipe.
    Joanne/WineLady Cooks

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    Replies
    1. Thanks Joanne! Love Foodie Friend Friday!
      Best,
      Phyllis

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  9. I just love the combination of the Pound Cake with the Blueberries, two of my favorites. Thanks so much for sharing your delicious recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  10. Yum! The pound cake looks so moist and light! Thanks!

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    1. Thanks Merry! And thanks for visiting too!
      Best,
      Phyllis

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  11. I wonder if white rice flour would work? This looks amazing!

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    1. I have not tried that so I honestly do not know how it would change either the texture or taste. Anyone else know? Thanks for visiting!

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  12. Sounds SO delicious! I haven't tried making a pound cake since going gluten-free. I might have to give it a try. ;) Thanks for sharing this at Savoring Saturdays! :)

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    1. Thanks Raia and once again thanks for hosting Savoring Saturday"s!

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  13. Yummy! I'll be featuring your recipe on Savoring Saturdays when it goes live at 7 pm on Friday. I really want to try this!

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  14. Has anybody tried this using an egg substitute?

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  15. I am trying to make this now and the batter is like soup. I just wanted to make sure that you didn't accidentally leave out a flour ingredient.
    thanks ~ Cindy

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    1. For whatever reason some have had your experience ( I didn't and not sure why) so my recommendation would have been to cut back a little on the oil, however if you already have your batter add another half to 3/4 cup of either almond flour or coconut flour. Hope this helps!

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  16. Thanks for the quick response. I wanted to see what would happen if I made it as is. I didn't add the berries just in case it was really bad. As I thought might happen, it baked ok and then sunk when I took it out. I only got 1/2 of a loaf from it (it was very flat lol) but the taste is incredible!!! So I think I'll try it again but either add more almond flour as you suggest or perhaps some sorghum. I'm just curious. I've been gf for 1 1/2 years. I've found that I have to toss all previous baking skills out the window and start from scratch. I've made many disappointing recipes. I get so discouraged at times. Do you?
    Thanks again for the delicious recipe! ~ Cindy

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  17. Cindy, as you described baking with GF is not a science and sometimes unpredictable. My experience is that there are times when I need to try something a few times before I am satisfied with the results. Truthfully, I am not a master baker and will often experiment until I get the results I am looking for. Gluten free flours are definitely a little trickier so do not get discouraged. Thanks for visiting my blog and have a great week!

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