Huckleberry Lemon Verbena Tea Cake (Gluten Free)

If you are gluten free (like us), this is a perfect huckleberry cake recipe for you.  According to Bojon Gourmet, where I found this wonderful recipe ….

A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze. Whole grain and gum-free, this cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of flours.

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet


    For the cake:
  • 1 stick (4 ounces / 115 grams) unsalted butter, softened
  • 3 ounces (85 grams) cream cheese, softened
  • 1/2 cup (3.5 ounces / 100 grams) organic blonde cane sugar
  • finely grated zest of 1 lemon
  • 2 large eggs, at room temperature
  • 3/4 cup (4 ounces / 115 grams) sweet white rice flour (mochiko)
  • 1/4 cup + 2 tablespoons (1.5 ounces / 45 grams) GF oat flour
  • 1/4 cup (1.25 ounces / 35 grams) millet flour
  • 2 tablespoons (.5 ounces / 15 grams) tapioca flour/starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake (7.75 ounces total / 220 grams)
  • 3-4 tablespoons chopped fresh lemon verbena
    For the glaze:
  • 1/2 cup (2 ounces / 60 grams) powdered sugar
  • seeds from 1/2 a small vanilla bean (or a splash of vanilla extract)
  • 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
  • tiny lemon verbena leaves for garnish, optional


  1. For the instructions and more photos, click through to "The Bojon Gourmet"


Makes one 8×4, 9×5, or 10×5″ loaf

Make sure to check out their website for more delicious desserts, including the following:

Huckleberry Fig Shrub
Huckleberry Sprouted Wheat Pancakes
Huckleberry Chèvre Cheesecake Squares


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