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4.86 from 14 votes

Blueberry Pound Cake

Prep time
20 mins
Cook time
1 hours 15 mins
Total time
1 hours 35 mins



  • 2 cups granulated sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 2 ¾ cup + 3 tbsp GF all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 pint (or 2 cups) fresh blueberries
  • 1 tbsp milk


  • 1 ¾ cup powdered sugar
  • ¼ cup lemon juice
  • zest of 1 lemon
  • 1 tsp butter, softened


  1. Preheat oven to 325 degrees. Grease your pan with cooking spray or butter. I used a 10 inch bundt pan. 
  2. In a large bowl, combine granulated sugar and butter. Add the eggs and pure vanilla extract. Mix together. 
  3. Fold in 2 ¾ cup of flour. Add baking powder and salt. Mix well. 
  4. Spoon a bit of this batter (without blueberries) into the bundt pan so that there's a small layer of plain batter at the bottom of the pan. This will help the blueberries from sinking to the bottom of the pan during baking.
  5. Put the blueberries in a small bowl. Cover the blueberries with 3 tbsp of GF flour. This also helps to keep the blueberries from sinking to the bottom of the pan during baking. 
  6. Gently fold the blueberries into the large bowl. Add milk. Gently mix together.
  7. Spoon the rest of the batter into the bundt pan. The batter will be thick. Smooth the batter out with a spoon. 
  8. Bake for about 75-80 minutes, or until a toothpick comes out clean from the center of the cake. Let the blueberry pound cake cool for 10-15 minutes before removing it from the pan. I flipped it out onto a plate, and it came out clean because I greased the pan with cooking spray. 
  9. While the cake is cooling, make the lemon glaze. In a medium-sized bowl, combine the powdered sugar, lemon juice, lemon zest, and butter.
  10. Once the cake has completely cooled, pour or drizzle lemon glaze all over it. Can top pound cake with fresh blueberries as well. 
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