Lemon Blueberry Buttermilk Pound Cake

When I love something I want more of it. I know it sounds crazy and you can judge the height of my craziness from the fact that this is my second time making lemon blueberry cake in one month. This cake tastes really good and is a winner from all the other lemon blueberry cakes that I have ever made so far!I like to eat blue berries fresh as candies but using it in baking is an exception. This is the best time to devour local blue berries in Richmond, which is why I could not resist baking this amazing cake again.

 

This is not a fancy cake when you can say, “Oh!I couldn’t take my eyes off”, unless you tastes it. I served it this Saturday to my gluten eating friends and they all loved the delicious mix of sweet and tangy in this lemon blue berry cake. I converted a regular lemon blueberry loaf recipe to gluten free which was published in Globe and mail and it said, “making the ordinary, extraordinary”. There is 100% truth in it. I loved the recipe instantly when I read it but the amount of sugar left me wondering, (((3 cups))), I believe it was a printing mistake and I used half the amount. The cake is deliciously moist and gets extremely moist when you glaze it. The ground almonds makes the texture more interesting. Plus, the fresh flavors of lemon and blueberries with the secret ingredient buttermilk are at their best. If you think that ground almonds will make the cake taste like almond flavoring then you are wrong. I have added just to give this gluten free cake, a great squidgy crumb texture. The cake can be stored, covered, at room temperature for three days and (because of ground almonds) it gets more moist than what you see in the picture below. So, its good to slide a piece of parchment paper in each slice for easy lifting later on. It freezes very well; wrap each slice in a grease proof paper and then store in freezer proof container.

 

Making almond meal is really easy. I freeze the raw almonds for 8 hours or overnite before processing them in food processor. Freezing avoid turning almonds into almond butter. You can use blanched almonds if you do not like your flour to be speckled. Most of the commercial almond meal is made from blanched almonds which has a more finer, lighter and pale yellowish texture. For light colored cakes or cookies I prefer to use blanched meal as you can see here.You can use any kind of almond meal regardless of what is asked in the recipe.

LEMON BLUEBERRY BUTTERMILK POUND CAKE
source: Globe and mail
Ingredients:
165 g (1.5 cups) almond meal
207 g ( 1.5 cups) brown rice flour mix
1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter
315 g (1.5 cups) white granulated sugar
3/4 cup butter milk (4 tbsp less)
5 eggs
2 tsp vanilla extract
4 tbsp lemon juice
2 cups blueberries
1.5 tbsp brown rice flour mix
Glaze
3 tbsp butter milk
4 tbsp lemon juice
2 1/4 to 21/2 cups icing sugar

Method:

  1. Preheat oven to 325ยฐ. grease and flour two loaf pans.
  2. Combine brown rice flour mix, almond meal, baking soda and salt. Stir in the zest and set aside.
  3. In the bowl of a mixer,cream butter on medium high. Scrape down the bowl with a spatula.Add sugar and cream until fully incorporated.
  4. Reduce the speed to low and add the eggs, one at a time, makingย  sure that they are fully mixed in before adding the next. Turn up the speed of the mixer and beat until fluffy.
  5. Return to medium and beat in lemon juice and vanilla extract. Turn the mixer back up for a few seconds to fluff it up again.
  6. With the mixer on low(stir) speed, add 1/3 of the flour mixture, followed by 1/2 of buttermilk. Repeat, and add the final 1/3 cup of the flour and gently mix until just incorporated.
  7. Pour about 1/3 cup batter in each loaf pan(to avoid blueberries sinking at the bottom and getting burnt, they will sink down though but will not burn). Stir brown rice flour mix in 1.5 cups ofย  blue berries and stir in the remaining batter and split batter into both the loaf pans. Sprinkle the remaining half cup of blueberries on top.
  8. Place in the preheated oven and bake for60 minutes or until a toothpick comes out clean.Let the cake cool in the pan for15 minutes before turning it out onto a wire rack.
  9. Drizzle with the thin glaze while still warm (I used only half the recipe of glaze). let cool before slicing.

Glaze

Mix the lemon juice and buttermilk together. Gradually whisk in icing sugar until the glaze is sweetened to your liking.

 

 

 

 

 

 

 

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35 Comments

  • comment-avatar
    anne August 13, 2012 (10:03 pm)

    3 cups ?! ๐Ÿ˜› ๐Ÿ˜€ That’s too much ! Good thing you cut it in half ! I love ground almond’s texture in cakes ! And using that brown rice flour makes it much more wonderful ! If I could find that brown rice flour here , I’ll give it a try ;D Anyway , no wonder you love this cake , it looks so moist and full of fruity bits ! I want to grab some of those luscious berries ! Did you buy the whole lot ?! lol

    • comment-avatar
      Balvinder Ubi August 14, 2012 (6:03 am)

      Its not just brown rice flour, it is a mix that I make by adding tapioca starch and potato starch.

  • comment-avatar
    Guru Uru August 14, 2012 (12:07 am)

    2 times in one month? That IS good ๐Ÿ˜€
    And I can definitely see why, the blueberries look so juicy in the fluffy cake!
    A winning cake my friend which has been added to my never ending list of makes!

    Cheers
    Choc Chip Uru

  • comment-avatar
    Shobha August 14, 2012 (12:26 am)

    Blueberry cake looks nice..never made it…will try it out.

  • comment-avatar
    Sawsan August 14, 2012 (1:55 am)

    Oh how I wish we got blueberries here!
    I love the fact that these were gluten free yet bursting with flavor

    • comment-avatar
      Balvinder Ubi August 14, 2012 (6:04 am)

      You can even make it with frozen berries, if you get there.

  • comment-avatar
    Shirley Tay August 14, 2012 (4:18 am)

    I wanna be your neighbour so I can savour all these goodies, dear! Balvinder, I’ve just posted my Clams & Mussels Pot. Shall we swap food?? Hahaha!

    • comment-avatar
      Balvinder Ubi August 14, 2012 (6:05 am)

      I am sorry Shirley, I don’t eat Clams but I can still share my cake with you.

  • comment-avatar
    Eri August 14, 2012 (4:47 am)

    It sure looks amazing!

  • comment-avatar
    Jenn Kendall August 14, 2012 (5:40 am)

    gorgeous pound cake! looks so delicious and moist, and i just love the combination of lemon and blueberries!

  • comment-avatar
    Angie's Recipes August 14, 2012 (6:02 am)

    A fabulous pound cake! I love it loaded with blueberries.

  • comment-avatar
    Swathi Iyer August 14, 2012 (9:14 am)

    Beautiful pound cake with riceflour and almond meal. Awesome gluten free treat.

  • comment-avatar
    PF CHANGS LOCAL August 14, 2012 (9:37 am)

    The cakes look Delicious. I am going to tweet this blog if ya don’t mind. ๐Ÿ™‚

  • comment-avatar
    Juliana August 14, 2012 (11:03 am)

    Beautiful pound cake…like it with lots and lots of blueberries…
    Hope you are enjoying your week Balvinder ๐Ÿ™‚

  • comment-avatar
    Soni August 14, 2012 (12:15 pm)

    Looks really moist and so so good!I also love blueberries and can imagine the delicious taste with the almond meal ๐Ÿ™‚

  • comment-avatar
    Navaneetham Krishnan August 15, 2012 (2:53 am)

    Gorgeous and looks perfect. Wish we can get such great blueberries over here but mostly its not possible. I stay way out from the city and at my place, its not worth the price and the berries does not look great either. So I am contented using our local fruits to bake and make desserts.

  • comment-avatar
    cookingvarieties August 15, 2012 (7:33 am)

    hi balvinder. blueberries are so delicious and pairing with lemon sounds simply fantastic.
    bookmarked with thanks, your recommendation tempts me.. ha ha have a nice day

  • comment-avatar
    kitchen queen August 15, 2012 (8:43 am)

    yummy pound cake.

  • comment-avatar
    Tina (PinayInTexas) August 15, 2012 (8:44 am)

    Fabulous pound cake, Balvinder! I can see why you love it!

  • comment-avatar
    Kitchen Belleicious August 15, 2012 (12:26 pm)

    buttermilk goes fantastic in breads and cakes like this where it balances out the sweetness in the fruit! This cake looks amazing and so moist and sinful in fact

  • comment-avatar
    Cucina49 August 15, 2012 (12:27 pm)

    I can totally see why you would love this! Gorgeous, flavorful cake–blueberry/lemon really is a perfect flavor combo.

  • comment-avatar
    Anonymous August 15, 2012 (2:38 pm)

    Yummy…could’nt stop eating it.

  • comment-avatar
    yummychunklet August 15, 2012 (5:24 pm)

    What beautiful loaves!

  • comment-avatar
    Baker Street August 16, 2012 (3:35 am)

    buttermilk pound cake is my favorite, especially when its bursting with berries! Gorgeous loaf, Balvinder!

  • comment-avatar
    Spice up the Curry August 16, 2012 (6:16 am)

    cake looks delicious. nice one

  • comment-avatar
    Nami | Just One Cookbook August 16, 2012 (10:24 pm)

    I’m a huge blueberry fan and your buttermilk pound cake with blueberries look TOTALLY awesome. I wish I have several slices for tomorrow morning. I can’t get enough of it. Blueberries are getting a little more expensive and I feel stressed. ๐Ÿ˜€ LOL. Must enjoy them now… Very nice recipe!

  • comment-avatar
    Indulge August 17, 2012 (8:05 am)

    The buttermilk and blueberries are a great combination. The cake looks yummy. Unfortunately mu kids do not like blueberries so much… Can we swap them with strawberries. Any idea if that would work?
    Love Ash.

  • comment-avatar
    Lizzy Do August 19, 2012 (3:03 pm)

    Wow, what gorgeous cakes!!! You have mastered gluten free baking, haven’t you??? I’m catching up with quite a few of your posts, but this masterpiece is my favorite ๐Ÿ™‚

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  • comment-avatar
    Judy March 20, 2017 (8:24 am)

    I am confused is it 3 cups of the brown rice mix or is there a typo?

    • comment-avatar
      Balvinder March 20, 2017 (1:34 pm)

      I don’t see 3 cups of brown rice flour mix in my recipe.