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I am excited to share my  gluten-free dessert recipe with you – it’s tangy, moist, and dense. I think blueberries and lemons are such a good friends.

GLUTEN FREE BLUEBERRY POUND CAKE

Ingredients

• 2 cups rice flour
• 1/3 cup coconut flour
• 2/3 cup potato starch
• 1/3 cup honey powder
• 1 1/2 teaspoon xanthan gum
• 2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon pink salt
• 2 cups blueberry
• 1 tablespoon coconut flour
• 1 cup raw honey
• 1 cup unsalted butter, melted
• 4 pasture raised eggs
• 1 tablespoon vanilla extract
• 2/3 cup coconut milk
• Zest of one lemon
• 4 tablespoons lemon juice
• 1 tablespoon sugar powder

Instructions

1. Preheat oven to 325°F and grease 12-cup Bundt cake pan.
2. Combine rice flour, coconut flour, potato starch, honey powder, xanthan gum, baking powder, baking soda, and salt in a bowl.
3. In a small bowl, mix blueberry with coconut powder and set aside.
4. Combine honey and melted butter in large bowl and mix well.
5. Add egg and mix well.
6. Add vanilla extract and coconut milk and mix well.
7. Add flour mixture and mix just to comebine.
8. Fold in the blueberries.
9. Pour batter into prepared pan and bake for 50-60 minutes or until toothpick inserted in center comes out clean.
10. Cool 10 minutes, remove from pan, and sprinkle sugar powder.