Blueberry Poundcake
Yield 1 (9x5-inch) loaf pan
Free of: gluten and top 9 allergens.
Blueberries abound!
Ingredients
3 tbsp flaxseed meal
1/2 cup water
2 cups + 1 tbsp gluten-free flour blend, such as King Arthur's Gluten Free All-Purpose Flour, divided (2 cups + 1 tbsp)
1/2 cup fine or medium yellow cornmeal
2 tsp baking powder
1/2 tsp xanthan gum (omit if using a flour blend with xanthan)
1/2 tsp salt
3/4 cup dairy-free soy-free margarine, such as Earth Balance buttery sticks, room temperature
3/4 cup granulated sugar
2 tsp pure vanilla extract
1/2 cup plus 1 tbsp alternative milk, such as unsweetened oat or hemp milk
1-1/2 cups fresh blueberries, rinsed
Allergen-safe whipped topping, optional
Mixed fresh berries, optional
Lemon Curd, optional
Instructions
- Preheat oven to 350-degrees F. Lightly coat a 9x5-inch loaf pan (or an 8.5x4.5-inch loaf pan) with dairy-free margarine. Set aside.
- Make 3 flax eggs by whisking together flaxseed meal and water. Set aside for 5-10 minutes.
- In a medium bowl, combine gluten-free flour blend, cornmeal, baking powder, xanthan gum, and salt. Set aside.
- Cream margarine and sugar using a hand-help mixer. Start on low and increase to medium. Blend until light and fluffy, about 2-3 minutes. If using a KitchenAid or similar stand mixer, use the paddle attachment to cream the margarine and sugar.
- Return to flax eggs and whisk vigorously; it will be gelatinous. On low speed, gradually blend flax eggs and vanilla into creamed margarine. The mixture will curdle slightly.
- In 3 stages, alternate adding flour mixture and alternative milk into creamed mixture on low speed.
- In a small bowl, toss remaining 1 tablespoon of gluten-free flour blend with blueberries. Gently stir the blueberries by hand into the batter. Spread the thick batter level into prepared loaf pan.
- Bake on oven's middle rack until done, about 60-70 minutes. (A toothpick in the center should come out clean.) Cool in the pan on a rack about 15 minutes. Gently invert cake onto cooling rack. Let cool completely, at least an hour.
- Garnish with fresh berries and allergen-safe whipped topping and/or lemon curd.
Notes
You can substitute frozen blueberries when they're not in season. Stir into the batter while still frozen, not allowing the blueberries to thaw. If using frozen blueberries, the bake time may be 5-10 minutes longer.
This recipe is a spin off from the Strawberry Pound Cake we developed for our friends at Allergic Living Magazine.
Courses Sweets
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/blueberry-pound-cake/