Of all the baked things I made the last month while trying out grain-free and dairy free eating, this one takes the pound cake. It was originally going to be blueberry muffins, but once I tasted that dense, moist texture of the prototype, I knew it was destined for pound cake. It WAS pound cake, and I wasn’t messing with it! A few small tweaks and a loaf pan later, here it is, in all it’s purple-dotted, aromatic gluten free glory.
The layering technique in step 4 (some batter, some berries, repeat, repeat) keeps the whole thing from turning purple if you only have frozen blueberries on hand (which I did). If you have fresh berries, you can probably just fold them into the batter and spoon it all into the bread pan. I cannot wait for people to try this one! Let me know what you think.
1. Preheat oven to 350 degrees F. Butter or oil the inside of a loaf pan.
2. In a large bowl, combine almond and coconut flour, Splenda, salt, and baking powder.Whisk to mix well and break up any lumps.
3. In a second bowl, combine lemon extract, vanilla extract, eggs, and water. Stir to blend.
4. Add wet ingredients to dry and mix until uniformly moist. Spoon 1/3 of batter into the bottom of the loaf pan. Sprinkle 1/3 of the berries on top. Repeat layers two more times.
5. Bake for 35 minutes. Cool before slicing into 8 heavenly slices.
Nutrition Facts: 164 calories, 10 g fat, 12 g carbohydrates, 5 grams fiber, 7 grams protein
* Do not substitute lemon juice, they are not the same. If you don’t want to go to the store for lemon extract, and don’t have any, just leave it out. Nothin’ wrong with straight blueberry pound cake. *Special thanks to Catherine Olivares for testing out the agave version!Hungry for more free coaching advice? How about some free recipes as well? Enter your email address below and hit Sign Me Up!
Cynthia September 12, 2012 at 7:56 pm
Georgie,
Totally making this! Your pumpkin bread is incredible, and this looks fab. Thanks for sharing these great recipes!
Janice September 13, 2012 at 3:37 am
Oh my gosh this looks so good! Question – coconut flour and I are not friends, can I use all almond flour successfully in this or in your pumpkin bread recipe? Maybe another combination that still maintains the gluten free option? I’m new to baking with flours other than regular white or wheat and am still learning the ropes. Thanks Georgie!
PS – have been grain free for 3 days. I know it’s only 3 days but I feel great and don’t miss them at this point!
Tricia Markovic September 13, 2012 at 4:48 am
Georgie – you are turning me into a baker with all these gluten/dairy free recipes!! When are you coming out with a gluten free/dairy free cookbook?
I love how your recipes have everyday ingredients in them, reminds me of Mark Bittman. I also love the fact they don’t contain cups of oil and Xanthan gum. Keep up the good work!!!
Kim September 13, 2012 at 6:58 am
Hi Georgie…I made your Caribbean Pork Stew and it was fabulous! Can’t wait to try the Pound Cake! Thanks for all you do Georgie. You feed the mind/soul and the body.
admin September 13, 2012 at 11:45 am
Thank you Cynthia for reading along and trying them out!
– Georgie
admin September 13, 2012 at 11:47 am
Janie – You can try all almond flour in either recipe, I suspect it will come out just as delicious, but perhaps be a little more dense, which is fine! The coconut flour adds lightness and open up the structure, if that makes sense. Alternately, you could try another flour and see how it works! Glad you are feeling well after grain free for a few days, I was frankly quite surprised how positively affected me.
admin September 13, 2012 at 11:49 am
Tricia – Thank you so much for the support! No new cookbooks on the horizon, just planting all my new stuff all right here! (Do you mind that it’s free?)
The fact that you’re enjoying them really makes me smile, thank you for reaching out!
admin September 13, 2012 at 11:50 am
Kim- Thanks for such a lovely note!!! I’m happy you are enjoying the recipes! That makes it all worthwhile
THANK YOU!!!! – Georgie
Dee September 13, 2012 at 2:49 pm
Yummy!! Love blueberries.
Sue September 14, 2012 at 10:43 am
Hey Georgie, i want to try these this weekend, I’m not much of a baker, so I want to clarify: when you say “1-1/2 teaspoons” you mean one and a half teaspoons correct?
Thanks!!
admin September 14, 2012 at 12:35 pm
yes, that’s one and a half.
Let me know how it goes!
Monica September 14, 2012 at 5:12 pm
This looks sooooo goooood!!!! Just wanted to recommend that you try tossing your blueberries in your dry flour mix, it can help them to stay better suspended in the batter and not sink or run as much.
Phaedra @ Blisters and Black Toenails September 16, 2012 at 8:48 am
I am totally making this today. Not sure if I have enough almond flour but we’ll see. I might have some sorghum flour that could mix in. I know it’s not bean free if I do it that way but I’m ok with that.
Thanks for all the awesomeness Georgie!!
Cynthia September 18, 2012 at 3:49 am
Georgie, this is amazing! It was a bit crumbly when I followed the recipe to a tee, but I didn’t care! I shared with a family member with Celiac and she loved it! What a treat! Thanks!
Morelli September 18, 2012 at 4:37 pm
Hey, Coach! Just made this bread, popped it in the oven, went to the track for a mean session of intervals on a wet and windy night, and then enjoyed the grain-free goodness! Thanks for another awesome recipe.
admin September 18, 2012 at 5:06 pm
Hey Morelli!! I MISS YOU!!! Lol! Happy to hear you’re living it up and on track still.
Happy you enjoyed this one!
Lots of love,
Georgie
Heather C September 30, 2012 at 5:47 pm
Is the Nutrition for the ENTIRE cake or per slice??
Thanks gonna make this and take to a friends for coffee..
Heather C September 30, 2012 at 5:49 pm
Oops, also my loaf pan is 9×11.. Is that what you used or smaller?
Thanks so much I’m SO excited. Pound cake is my favorite and this one sounds delicious.. ..
admin October 1, 2012 at 12:45 pm
Heather, the nutrition is for 1/8 of the cake.
admin October 1, 2012 at 12:46 pm
Mine doesn’t have measurements on it but I believe it’s just a normal sized loaf pan. Whatever size yours is, is should be fine, just might look a little different.
Enjoy!
Megan October 8, 2012 at 11:05 am
Can you help me figure out where I went wrong? I followed all of the instructions and baked for 35 minutes. A toothpick came out clean so I figured it was ok. However, after it cooled, it still looked really raw and mushy in the middle. I ended up putting it back in the oven for about another 25-30 minutes the next day but it never baked. The ends were delicious but the middle had to be thrown away since it was still too mushy. Do I need to change my expectations on how this should come out or can you think of something I might have messed. I want to try this in a muffin tin to see if that will solve my problem.
admin October 8, 2012 at 3:15 pm
Hi Megan – That’s stinks, sorry to hear!! A lot of my clients have made it and no one’s had that problem. What I’m thinking it could be: your oven might run cold, or you might have used ingredients that were very different or measured incorrectly by accident and added too much liquid.
Tan November 27, 2012 at 8:17 pm
Hi Georgie! Will the cake come out ok if I eliminate the blueberries? And does the lemon extract give the cake enough lemony taste? Thanks!
Georgie November 28, 2012 at 7:40 am
yes and yes.
Tan November 29, 2012 at 11:00 am
Thank you Georgie for the recipe! I will be making it for my mom this weekend for her birthday (we are starch free)! Hope she likes it
Heather Kliewer January 4, 2013 at 3:13 pm
I found this on Pinterest. It is really yummy but I think the amount of lemon extract is too powerful for my taste buds. Other than that I think its a great!
Kari January 9, 2013 at 8:10 pm
Can you replace the Splenda with honey?
Georgie January 10, 2013 at 10:02 am
Probably would work Kari. I haven’t tried it.
Courtney Raney January 27, 2013 at 4:58 pm
Can you sub in stevia for Splenda? If so, what is the ratio? Any idea?
Georgie January 27, 2013 at 7:33 pm
Yes, you can but I have no idea on the ratio.
Colleen Sondgerath January 31, 2013 at 8:43 am
Pinned this to my sons vegan food board on Pinterest because the heading said dairy free. Disappointed it wasn’t with 3 eggs so I cant make it for him but it sure looks yummy.
Georgie January 31, 2013 at 10:20 am
Hi Colleen, Dairy free means that the recipe contains no dairy products, which are milk or milk based foods. This recipe is dairy free. Eggs are not milk, nor related to milk in any way, and are completely safe for those on dairy free diets to consume. However, if your son is vegan, they are not for him.
Natalie February 1, 2013 at 9:20 pm
Hi! I was just wondering if you were using Baking Splenda or just the regular one?
April February 2, 2013 at 5:43 pm
What can be used in place of splenda? I don’t like to use that. What about honey or stevia???
Georgie February 3, 2013 at 8:33 pm
You can use any sweetener you want.
Karen February 9, 2013 at 7:01 am
I made this yesterday without any substitutions. It is DELICIOUS!
Notes: The batter has the conststancy of soft sugar cookie dough. You will need to spoon and press down each layer to evenly distribute the batter/dough.
Makes sure that you press each top layer blueberry into the dough. I didn’t and post-baking they were still just sitting on top. I used a knife an slit open all the hot blueberries and then spread ‘em around. Not pretty but no blueberries fell off when slicing.
This cake is better closer to room temp than right out of the oven. Right out of the oven, the texture wasn’t pleasing and I could not taste the lemon. When it was cooled, it was darn near perfect.
I have two loaf pans, one larger, one smaller…don’t know the sizes. I started assembling this in the larger one and quickly realized the pan was too big. I switched to the smaller one and all was well!
Enjoy!
Sarah February 9, 2013 at 8:53 pm
I’m also not a fan of Splenda, but this looks so good!! Any idea what the ratio of honey might be?
Georgie February 10, 2013 at 10:15 am
Nope, I don’t use honey but you can play around with it.
Masumi February 10, 2013 at 3:04 pm
Hi! I was wondering if you thawed your blueberries before-hand? Mine turned out quite good, but I did get some mushy-ness- which I didn’t care. I ate it anyway. But I’m thinking my frozen blueberries defrosted in the oven and caused the batter to have too much liquid. I’m going to try this again to see if I can have better success. Also, I don’t like to use artificial sweetners either. For your Splenda, I substituted it with 1/4 cup brown rice malt syrup (fructose and chemical free!) and 2 tablespoons of honey. It came out with just the right amount of sweetness in my opinion- I don’t like things too sweet. Thanks for your recipes!!!
Laurie February 11, 2013 at 8:25 pm
I was wondering what other flours you could use for this? We have food allergies and cannot use nut flour as well as no coconut. Just wondering which flour would give the same consisitancy? Thank you.
Georgie February 12, 2013 at 3:59 pm
Don’t know Laurie, up to you to try
Lauren February 20, 2013 at 11:09 am
I switched out the splenda for truvia (bc artifical gives me migraines) and it tasted perfect. I used the same measurement as the recipe.
What is the texture or consistency? My cake came out really moist, but a little gritty. Is this typical with the flour used or is there another method to the madness?
Michelle B March 18, 2013 at 1:28 pm
Hi! This looks great! Question- can I sub regular sugar for the Splenda? If so, same amount? Can’t wait to try this over the Easter Holiday.
Georgie March 20, 2013 at 9:07 am
Yes, regular sugar instead should be fine.
Let me know how it goes.
Rachel Allison March 22, 2013 at 3:38 pm
Made this recipe yesterday, excluding the lemon because I am allergic. Also used an egg replacer as I’m allergic to eggs, too. Was really disappointed with the result. I had my reservations about baking it for only 35 min, as my experience with pound cake is that it usually bakes for about an hour or more. When I pulled it out after 35 minutes it still looked very doughy. So I put it back in for 15 and then pulled it out again and put it on a wrack to cool. Once it cooled, I sliced it and the middle was still dough. Put it back in the pan and baked it for 45 minutes, but the outside just got hard and the middle stayed doughy. I don’t believe I’ll try this recipe again… perhaps it really needs the eggs or maybe my oven is just weird, but I’ve never had problems with my oven with other recipes and I do a lot of baking. :/
Lani March 28, 2013 at 9:22 pm
I found this recipe on Pinterest, so of course I had to try it
. I used all almond flour and made them into muffins. My goodness. They were delicious! I have been disappointed with some gluten free/paleo muffins, but these were great. Thanks 
catherine April 2, 2013 at 6:06 am
I made this last friday!! amazing flavor!, I used organic agave instead of splenda! came out very good! thanks amazing recipe!
May May 14, 2013 at 2:57 pm
I made the heavenly blue berry lemon pound cake for 5 year old grandson that lives with me I did make it in the muffin tin , he has just gone on a gluten diary free diet. I must say it is the best tasty cake I have made for him yet, he loves it , I made it in the muffin tin so it would be easy to pack for school. Thank you for great recipe. Gluten free and diary food just cost to much to buy in the shops way over my budget.
Tanya May 18, 2013 at 5:04 pm
I love this recipe its so quick and easy and delicious! It was the first baking I tried having gone low carb, and since November I have made this cake quite a few times. It has surprised all the skeptics of grain free baking that I have served it to; they always want more! I also found it works well with raspberries and xylitol swaps easily with splenda. Great recipes
CB May 18, 2013 at 7:40 pm
Thanks! This pound cake truly was “heavenly” and a huge hit at my house. I used lemon zest instead of lemon extract and it came out absolutely divine.