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mixed-berry-pound-cake-gluten-free-low-fluoride

Mixed Berry Pound Cake (gluten-free, low-fluoride)

I never expected to love pound cake as much as I do. What makes this poundcake special are the mixed berries. I think mixed berries give this pound cake a fresh, bright summer twist that makes it absolutely delicious.
5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course bread, Dessert
Cuisine American
Servings 6 people

Ingredients
  

  • 1 ½ gluten-free flour
  • 1 Teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • 2 sticks of unsalted butter softened
  • 4 eggs
  • ½ cup frozen berries or fresh mixed berries
  • 1 tablespoon gluten-free flour for tossing the berries

Instructions
 

  • Preheat the oven to 350 degrees. Grease a loaf pan with oil or butter and line with parchment paper. Set aside.
  • In a medium bowl, combine 1 ½ cups of gluten-free flour, salt, and baking powder. Set aside the dry mixture.
  • Cream the unsalted butter, sugar, and eggs in a large bowl. Slowly add the flour mixture to the butter mixture. Mix until combined.
  • Pour the mixed berries into a separate bowl and add 1 tablespoon of gluten-free flour. Toss to combine.
  • Add the berry mixture to the batter and fold gently.
  • Pour the batter into the prepared loaf pan and pipe a line of butter down the center of the batter. Bake for 50 minutes.
  • Cool the pound cake in the pan for 10 minutes. Then, remove the cake from the pan and let cool completely on a wire rack before slicing and serving.

Notes

Pipe a line of butter down the center of the cake. This makes a nice crack down the center of the loaf.
Keyword Bailey's Frosting with Strawberries, low fluoride dessert, low fluoride recipe, mixed berries, mixed berry pound cake, pound cake, summer recipe
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