Gluten-Free Lemon Blueberry Pound Cake Recipe — Moist & Tender

This lemon blueberry pound cake is a delightful dessert that’s easy enough for an everyday treat and elegant enough for special occasions. Bright lemon zest and juicy fresh blueberries make it ideal for spring and summer gatherings.

This updated pound cake is made with gluten-free ingredients and sour cream for a tender, moist crumb. A thin lemon glaze (similar to a donut glaze) finishes the loaf with a lovely shine and extra citrus flavor. Every slice practically melts in your mouth.

Ingredient Notes

This sour cream pound cake uses a short list of pantry-friendly ingredients and is written to be both gluten free and dairy free. Use quality, fresh ingredients for the best flavor and texture.

• Gluten-Free Flour Blend – A 1-to-1 gluten-free flour blend with a binder such as xanthan gum works best. Avoid single-ingredient flours (for example, almond flour) as a straight substitute.
• Baking Powder & Baking Soda – A small amount of leavening helps lighten the denser texture of gluten-free cake batter.
• Vegan Butter – Use a stick-style plant butter for ease of creaming. If you’re not dairy-free, unsalted dairy butter can be used in the same measure.
• Vegan Sour Cream – Adds moisture and tenderness. Regular sour cream can be substituted if you don’t need dairy-free.
• Fresh Blueberries – Use fresh only. Frozen berries release excess moisture and can make the batter too wet. If fresh blueberries are not available, substitute other fresh berries like strawberries, raspberries, or blackberries.

See the recipe card below for the complete ingredient list and quantities.

How to Make a Lemon Blueberry Pound Cake

For best results, bring all ingredients to room temperature before starting. Room-temperature ingredients combine smoothly and yield an evenly textured batter. A stand mixer or hand mixer makes creaming and incorporating ingredients much easier.

Line a 9×5 loaf pan with parchment paper and set aside.

• STEP 1: In a small bowl, whisk together the gluten-free flour blend, lemon zest, baking powder, baking soda, and salt. Set aside.
• STEP 2: In the mixer bowl, cream the softened butter and sugar on medium speed until light and fluffy, about 5 minutes. Scrape down the bowl.
• STEP 3: Add the vanilla and lemon juice, mixing just until combined.
• STEP 4: Add the eggs one at a time, beating about 60 seconds after each addition and scraping the bowl as needed.

• STEP 5: With the mixer on low, alternate adding half of the dry ingredients followed by half of the sour cream. Repeat with the remaining dry ingredients and sour cream, mixing only until combined.
• STEP 6: Spread about one-quarter of the batter into the prepared loaf pan to create a base layer.
• STEP 7: Toss the blueberries with the reserved 2 tablespoons of flour (this helps prevent them from sinking). Fold the floured blueberries into the remaining batter with a rubber spatula.
• STEP 8: Gently spread the blueberry-studded batter into the loaf pan on top of the base layer. Let the filled pan rest for 10 minutes before baking.

• STEP 9: Bake at 325°F (163°C) for about 70–75 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the pan and cool for 10 minutes, then turn the loaf onto a wire rack to cool completely.
• STEP 10 — Lemon Glaze: Whisk powdered sugar and lemon juice until smooth and thin enough to pour. Pour the glaze over the cooled cake and use a pastry brush to coat the sides if desired. Let the glaze set before slicing.

Storage

Store leftover slices in an airtight container in the refrigerator for up to 4 days. Placing a small paper towel in the container helps absorb excess moisture and keeps the cake from becoming soggy. For longer storage, wrap tightly and freeze up to 2 months; thaw in the refrigerator before serving.

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If you try this recipe, please leave a star rating and share your thoughts in the comments below — I love hearing how it turned out for you.