North Texas GIG

Savory Sweets

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Blueberry Pound Cake

2 c granulated sugar

1/2 c margarine

8 oz soy or dairy cream cheese

4 large eggs

3 c gluten-free flour, divided (I used the four-bean blend from Authentic

Foods)

2 c fresh or frozen blueberries

Grated peel from 1 or 2 lemons (optional)

2 tsp xanthan gum

1 tsp baking powder

1/2 tsp baking soda

8 oz carton soy or dairy lemon lowfat yogurt

2 tsp vanilla extract

Cooking spray

Glaze:

1/2+ cup powdered sugar

4+ tsp lemon juice

(I probably used 5+ tbsp, and just adjusted the powdered sugar up a bit -

the glaze is supposed to soak into the warm cake, so its pretty forgiving)

Preheat oven to 350 degrees.

Beat first 3 ingredients at medium speed of a mixer until well-blended

(about 5 minutes). Add eggs, one at a time, beating well after each addition.

Lightly spoon flour into dry measuring cups; level with a knife. Remove 2

tablespoons of flour, combine it with the blueberries in a small bowl, and

toss well. Combine remaining flour, xanthan gum, baking powder, and baking

soda. Add flour mixture to sugar mixture alternately with yogurt, beginning

and ending with flour mixture. Fold in blueberry mixture, vanilla, and

lemon peel. Pour cake batter into a 10-inch tube pan coated with cooking

spray. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick

inserted in center comes out clean or until cake pulls away from the sides

of the pan.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and

lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.