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Blueberry Pound Cake with Earl Grey Frosting

Blueberry Pound Cake with Earl Grey Frosting

Prep: 24 hr
Cook: 50 min
Total: 24 hr
Servings: 12

Gluten-free, moist, soft and fluffy lemon blueberry loaf with crushed blueberries and dolloped with an insanely delicious earl grey cream frosting.

Author Rio's Garden
by Rio's Garden
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 1 Blueberry Pound Cake Loaf (12 Servings)
Needed Kitchenware: Mixing bowls, plastic wrap, 1 9x5 inch loaf pan, blender, cooling rack, parchment paper, oven
Earl Grey Frosting
  • 150 g cashew nuts, soaked in water overnight, drained and lightly heated to evaporate all moisture
  • 1 earl grey tea bag
  • 160 g sugar
  • 1 block medium-firm tofu, pressed and drained completely, use 100 g
  • 240 g coconut cream, without guar gum
Cake Dry Ingredients
  • 100 g almond flour
  • 80 g chickpea flour
  • 45 g rice flour
  • 20 g oat flour
  • 20 g corn flour
  • 20 g coconut flour
  • 160 g granulated cane sugar
  • 1 tbsp + 1 tsp baking powder
  • ¼ tsp salt
Cake Wet Ingredients
  • 260 g unsweetened soy milk
  • 16 g (3 tsp) lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil, melted
  • 190 g blueberries
Recipe Directions


  • Break the tea bag and take out the tea leaves, discard the tea bag. Add all the ingredients and tea leaves to a high-speed blender and blend until smooth.
  • Chill the cream in the refrigerator overnight to slightly harden covered with plastic wrap.
  • Preheat the oven to 180°C or 360°F.
  • Roughly mash the blueberries and mix the wet ingredients together.
  • Mix the dry ingredients together in a separate bowl.
  • Mix the wet with the dry ingredients together and pour the contents into a paper-lined loaf pan.
  • Bake for 50 minutes then poke with a wooden skewer to make sure it's fully baked. If the skewer comes out clean, it's done.
  • Remove the loaf from the pan and set it on a cooling rack.
  • After it has cooled wrap in plastic wrap and keep refrigerated for a few hours.
  • When serving, add plenty of frosting on top and serve.
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Recipe nutrition

Nutritional Information

Yield: 1 Blueberry Pound Cake Loaf
Servings: 12
Information per serving:
Energy: 382.6 kcal
Carbohydrate: 47.2 g
Protein: 9.1 g
Fiber: 4.2 g
Sugar: 31.5 g
Fat: 19.5 g
Monounsaturated Fat: 6.4 g
Polyunsatured Fat: 2.8 g
Omega-3: 0.1 g
Omega-6: 2.7 g
Saturated Fat: 8.7 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 27.2 mg 6% DV
Folate: 47.5 µg 12% DV
A: 0.8 IU 0% DV
B1: 0.1 mg 13% DV
B2: 0.1 mg 11% DV
B3: 1 mg 7% DV
B5: 0.3 mg 7% DV
B6: 0.2 mg 12% DV
B12: 0 mg 0% DV
C: 2.6 mg 4% DV
D: 0 IU 0% DV
E: 2.3 mg 16% DV
K: 9.5 µg 11% DV
Calcium: 129.5 mg 13% DV
Copper: 0.6 mg 64% DV
Iron: 2.7 mg 15% DV
Magnesium: 91.2 mg 29% DV
Manganese: 1.1 mg 59% DV
Phosphorus: 229.7 mg 33% DV
Potassium: 373.1 mg 8% DV
Selenium: 6.8 µg 12% DV
Sodium: 184.8 mg 12% DV
Zinc: 1.7 mg 21% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Where possible, we use non-fortified ingredients to calculate the nutrition. We do not include optional ingredients. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

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vegan blueberry lemon pound cake loaf with fluffy earl grey frosting

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