Gluten-free Blueberry pound-cake Recipe
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
- Preheat oven to 350 F. Oil & flour baking pan(s).
- 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.
- Add eggs, one at a time, beating well after each. Set aside.
- Sift together the dry ingredients in a separate bowl.
- 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.
- Spread batter into prepared pan(s).
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 132g | |
| Recipe makes 12 servings | |
| Calories 526 | |
| Calories from Fat 311 | 59% |
| Total Fat 35.92g | 45% |
| Saturated Fat 29.67g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 95mg | 32% |
| Sodium 451mg | 19% |
| Potassium 67mg | 2% |
| Total Carbs 51.63g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 51.41g | 34% |
| Protein 3.44g | 6% |
