Gluten-Free Lemon Blueberry Pound Cake
Adapted from Sweet Nest's bundt pound cake, converted to grams and made gluten-free.
- Serves
- 12
- Total
- 2h
- Pan
- 10-cup / 24 cm bundt
Notes
- Flour weight: 440 g is what 3½ cups of wheat flour weighs. Measuring 3½ cups of Bob's gives about 520 g and a dense cake.
- Storing: once it's completely cool, double-wrap it in food-grade cling film and keep it on the counter. Don't refrigerate it. It's better on day two and keeps 3 to 4 days.
- GF check: if you're cooking for celiac guests, check the labels on the buttermilk and powdered sugar.
Ingredients
Method
-
Sift the flour, baking soda and salt together.
-
Cream the butter, sugar and zest until pale and fluffy, a full 4 to 5 minutes. This is where the lift comes from.
-
Eggs: add them one at a time, beating well after each.
-
Alternate: add the flour in three additions, alternating with the buttermilk and starting and ending with flour. Mix until just combined.
-
Rest the batter for 25 to 30 minutes, covered, so the rice flour hydrates. Meanwhile, heat the oven to 320°F conventional or 285°F convection.
-
Prep the pan: grease it with butter and dust it with sugar.
-
Berries: toss them in the cornstarch and fold them into the rested batter. Folding them in after the rest keeps them from sinking.
-
Bake 65 minutes, then check. It usually takes 70 to 75 minutes total. It's done when a skewer comes out clean and the center reads 208 to 210°F.
-
Cool in the pan for 15 minutes, invert, and let it cool completely.
-
Glaze on the day you serve it. Whisk the glaze until smooth and pour it over.
From the journal
- Back in the Kitchen — The test of a passion isn't whether you keep it going every single week. It's whether you come back.
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