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Blackberry  Poundcake 
1 stick  butter 
1 cup plus 2 Tbsp  sugar 
3 oz. cream cheese  (room temperature) 
4 eggs 
1 1/2 cups gf  flour 
3 tsp. lemon  zest 
1 tsp. baking  powder 
1 tsp.  vanilla 
1/2 tsp. xanthan  gum 
Pinch  salt 
11/2 cups frozen  blackberries (do not thaw) (blueberries or raspberries 
may be  substituted. 
Cream together  butter, sugar, and cream cheese.; add eggs, lemon zest, 
vanilla.and  combine. 
Mix flour, baking  powder in small bowl and add gradually to creamed 
mixture.  Fold in blackberries and pour into  buttered loaf pan.  Bake at 350 for  
20 minutes and reduce oven temperature to 325.  Bake until toothpick tests 
clean.(about  1 additional hour).

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