Spring would not be complete without this lemon blueberry pound cake! Get a taste of real fruit with bursting blueberry pieces to match the tangy flavor from the lemon.
Heat your oven to 350 degrees F and grease a 12-cup bundt pan. Sprinkle all sides with a bit of gluten-free flour. Place them in the oven to heat.
Combine the sugar and softened butter in a large bowl. Beat the mixture at medium speed for five minutes or until it becomes creamy, scraping the bowl often to properly incorporate.
Add 1 egg at a time, beating well after each addition. Then add the vanilla and continue beating until they're well combined. Afterwards, add the sour cream, lemon zest, and lemon juice and then mix well.
In a bowl, combine 2 tablespoons of the gluten-free flour blend with the blueberries. Coat all the blueberries with flour.
Whisk together the gluten-free flour blend and baking powder in a small bowl. Then gradually add in the flour blend and milk into the butter mixture alternately, one-third part at a time, beating at low speed until they blend well together.
Fold in the blueberries.
Pour the overall batter into the heated pan. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Allow the pound cake to cool for 20 minutes. Once cooled, remove it from the pan, glaze over the sugar and lemon mixture, and serve.
Lemon Glaze:
Combine the powdered sugar and lemon juice in a small bowl and whisk them until they produce a smooth and light mixture. Add more powdered sugar and lemon juice as needed to make the mixture thick but pourable similar to the consistency of honey.
Drizzle the glaze mixture over the cake and let it set for 10 to 15 minutes before serving.
Recipe Notes
To make a gluten-free flour blend, combine 2 cups of rice flour, 2/3 cup of potato starch, 1/3 cup of tapioca flour, and 1 teaspoon of Xanthan gum. Use an appropriate amount and store the remainder in a container with a tight-fitting lid. Stir well before using.