A Poundcake With a Delightful Surprise

Anyone who knows me knows I am oh-so-skeptical of any baked good that is gluten or dairy free. Most of the time they feel like a sad imitation - sure, if you have to eat it then it would be great. But if not, why bother?

Angela Garbacz of Goldenrod Pastries in Nebraska makes you rethink all of that. Her recipes feel like they just happen to be gluten free but you would never notice it. This recipe is for anyone missing those summer blueberries and doesn’t mind taking the slightly-less perfect versions and throwing them in a cake. The other secret is a touch of cardamom to give it a luxurious depth.

So watch the full video and let Angela make you a believer in a cake that everyone can eat.

Cardamom pound cake with blueberries
3 cups GF or all-purpose flour
2 1/2 cups sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 Tbsp cardamom
1 1/2 cups non-dairy milk
1 cup vegetable or coconut oil
3 eggs
1 cup fresh blueberries
Powdered sugar

Preheat your oven to 350 degrees F. Grease a loaf pan and line it with parchment paper and set aside while you mix this cake. 

Set aside blueberries for the end. In the bowl of a stand mixer, add in the rest of the ingredients - yes! All of them! Mix on low at first, increasing speed once everything is mostly combined. Turn the mixer to medium-high and mix for about a minute or two. Fold in the blueberries to the finished batter.'

Pour into the prepared loaf pan and bake for 45-60 minutes, or until light golden brown and an inserted knife comes out clean.

Dust with powdered sugar and serve as is for a light tea cake, or with macerated berries and ice cream for a quick dessert.