Everything that you love about pound cake now in this delicious Gluten Free Lemon Blackberry Pound Cake {Dairy Free}.  Filled with chunks of fresh blackberries, lemon juice, and zest, this is the perfect summer pick me up.

Fresh Berries

This is the time of the year that I wait for:  berry season.

It’s a rare occasion for fresh berries to last long enough in my home to where I can actually bake with them.  I’m really just fine with this because it means that my family is more interested in gobbling up fresh, nutritious berries than waiting for them to become dessert.

Truth be told, I have been known to hide away a container or two of berries so that I could have some baking fun.  And that’s exactly what happened here.  I tucked away a container of fresh, plump blackberries behind a loaf of gluten free bread in my fridge.  I also surrounded them with a big bag of fresh kale.  No one knew that they were there.

Gluten Free Diary Free Pound Cake

Of late, I’ve really wanted to tweak my quick bread recipe to make it more like a pound cake.  One of the most viewed recipes on the blog is my recipe for Gluten Free Lemon Blueberry Loaf Cake.  It is both gluten free and dairy free and is just amazing.  So using this recipe as a jumping off point, I made a few changes to the recipe to ensure that I would have the “heft” that I was looking for in a pound cake.

Traditionally, a pound cake was made of four ingredients: one pound of flour, one pound of sugar, one pound of butter, and one pound of eggs.  That would certainly yield multiple loaves of bread for sure!  My recipe is not quite as simple or as traditional, but it does produce the same dense cake so many of us love.

Coconut Oil

The key to the achieving the density of this cake is found in using coconut oil.  In my experience, using coconut oil in lieu of butter produces a much denser baked good with less rise.  And while we often desire light, fluffy baked goods, sometimes dense is good.

I do like to incorporate coconut oil into my recipes when I can.  There is no denying the health benefits associated with coconut oil, and if I can amp up the nutritional value of a recipe, why wouldn’t I?  Right?

How to Make Gluten Free Lemon Blackberry Pound Cake
{Dairy Free}

The very first thing that I must stress is that you need to work with ingredients that are at room temperature.  You simply must.  If you add cold lemon juice, cold coconut milk, or cold eggs to melted coconut oil, it will almost instantly begin to solidify into small chunks.  This will really alter your final product.  So please, take the extra step of allowing your ingredients to rest at room temperature prior to beginning this recipe.

Preheat your oven to 350 degrees.

Line a standard sized loaf pan with parchment paper so that 1″ of paper overhangs each long side of the pan (after the paper is pressed inside of the pan).  Set aside.

Melt 1/2 cup of coconut oil.  Allow it to cool at room temperature for 5 minutes.

Place the oil along with 1/2 cup unsweetened coconut milk, 1/4 cup freshly squeezed lemon juice, and 2 eggs into the bowl of a stand mixer fitted with a paddle attachment.  Mix until all of the ingredients have come together.  Add in 1 teaspoon of pure vanilla extract, 2 tablespoons of fresh lemon zest, and one cup of granulated sugar.  Mix until smooth.

In a separate bowl, sift together 2 cups of gluten free flour (with xanthan gum), 2 teaspoons baking powder, and 1/4 teaspoon of sea salt.  Mix together until the wet and the dry ingredients are just incorporated.

Take one 6 oz. container of fresh blackberries and cut each berry in half (either lengthwise or widthwise is fine).  Stir is 1 & 1/2 teaspoons of gluten free flour into the berries.  This will help to prevent the berries from all sinking to the bottom of the loaf during baking.  Carefully fold the berries into the batter.

Spread into the prepared loaf pan and bake at 350 degrees for 1 hour and 10 minutes (70 minutes) or until a cake tester inserted into the center of the loaf comes out clean.

Allow the cake to rest in the pan for 10 minutes.  Run a butter knife around the edge of the pan.  Lift up on the overhanging parchment paper; place the loaf onto a cooling rack.  Allow to completely cool.

Once cooled, wrap the pound cake is plastic wrap and store in the fridge overnight (or for 6 hours).  Allow the cake to chill completely.  This step really makes for a wonderful, dense pound cake (but in a very pleasing way).  Using a sharp knife cut the cake into slices.

*Please note that I used Bob’s Red Mill 1 to 1 Gluten Free Flour in this recipe.  Using other flours could alter results as all gluten free flour blends are different.*

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