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  • Gluten-free Blueberry pound-cake

    1 vote
    Gluten-free Blueberry pound-cake
    Prep time:
    Cook time:
    Servings: 12-16 slices
    by Johna Delano
    6 recipes
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    I have been playing with this recipe for a while to lower calories but keep the decadent feeling of pound-cake. Baking time will vary depending on your oven. I use stoneware or cast iron pans and these directions work well for them.This recipe will make one bundt pan cake or 2 large loaf pans.

    Ingredients

    • 14 ounces of extra virgin coconut oil, softened. Some extra for the pans as well.
    • 3 cups sugar
    • 6 eggs
    • 4 cups Bob's Red Mill 1 to 1 Gluten free flour
    • 1 Tablespoon baking powder
    • 1/2 teaspoon salt
    • 1 cup milk, Whole or Lowfat,cow or goat, soy or rice milk is ok to use as well but nonfat doesn't work well.
    • 2 teaspoons pure lemon extract
    • 1/4 cup lemon juice
    • 1 teaspoon grated lemon peel

    Directions

    1. Preheat oven to 350 F. Oil & flour baking pan(s).
    2. In a large bowl, cream together coconut oil and sugar with an electric mixer at high speed until fluffy.Add lemon extract,lemon juice and lemon peel. Mix gently.
    3. Add eggs, one at a time, beating well after each. Set aside.
    4. Sift together the dry ingredients in a separate bowl.
    5. Add the dry mixture by cupful and slowly pour in milk. Blend gently but not excessively. Add the blueberries with the last cup of dry mixture, blend completely.
    6. Spread batter into prepared pan(s).
    7. Bake 60 to 70 minutes or until a sharp knife inserted into the center comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a plate. Cool completely before slicing.

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