Blueberry Lemon Gluten-Free Pound Cake!

This time I used Oat Flour!

This time I used Oat Flour!

This is another photo using Oat Flour!

This is another photo using Oat Flour!

In this photo, I used Millet Flour in the cake!
In this photo, I used Millet Flour in the cake! 

Blueberry Lemon Pound Cake

 

1 1/2 Cup Coconut Sugar

1/3 Cup Butter, melted

1 Cup Coconut Milk

4 Eggs,

2 tsp. Vanilla Extract

15 drops of doTerra Lemon Essential Oil

1 tsp. Baking Powder

½ tsp. Baking Soda

½ tsp. Celtic Sea Salt

3 to 3 ½ Cups of Oat Flour or Millet Flour

2 Cups Fresh or Frozen Blueberries

  • Preheat oven to 350 degrees.
  • Blend together coconut sugar, melted butter, and coconut milk until well blended. Add eggs, one at a time. Then add vanilla extract and doTerra Lemon Essential Oil, blend well.
  • In another mixing bowl combine baking powder, baking soda, sea salt and whichever flour you chose to use.
  • Combine the flour mixture into the liquid mixture and blend well. Once those two are blended well, fold in blueberries.
  • Pour batter into a 10-inch tube pan (angel food cake pan) coated with grape seed oil cooking spray.
  • Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean.
  • Cool cake in pan for about 10 minutes. Remove the cake and let it cool.

Here is a Lemon drizzle I like to use on top to give it a special feel when I’m serving it.

½ Cup Powdered Sugar

8 drops of doTerra Lemon Essential Oil

3 to 4 tsp. Fresh squeezed Lemon Juice

Blend it together and drizzle over the top of the cooled cake.

 

 

 

 

Another photo using Millet Flour!

Another photo using Millet Flour!

 

 

 

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