A rich and tender gluten-free blueberry swirl honey pound cake with a homemade blueberry glaze—perfect for brunch, dessert, or gifting.

Scale

1 cup unsalted butter (room temp)

3/4 cup granulated sugar

1/3 cup honey

4 large eggs

1½ cups gluten-free all-purpose flour blend (with xanthan gum)

1/2 tsp baking powder

1/8 tsp baking soda

1¼ tsp kosher salt

2 cups blueberries (divided)

3 tbsp lemon juice

3 tbsp sugar

1½ cups powdered sugar

1–2 tsp water

Pinch of kosher salt

1. Preheat oven to 350°F. Line a loaf pan with parchment paper.

2. Simmer 1½ cups blueberries, lemon juice, sugar, and salt to make jam.

3. Cream butter, sugar, and honey until fluffy. Add eggs one at a time.

4. Mix dry ingredients and gently fold into the batter.

5. Reserve ½ cup batter and combine with jam. Layer plain, blueberry, then plain batter in loaf pan.

6. Bake 65–80 mins until tester comes out clean. Cool in pan, then transfer to rack.

7. Mix glaze ingredients and pour over cooled cake.

8. Let glaze set before slicing and serving.

Store in an airtight container at room temp for 3 days or refrigerate up to 5 days.

Freeze slices individually for longer storage.

Keywords: blueberry swirl honey pound cake, gluten-free pound cake, blueberry dessert, honey loaf