Ingredients

The following ingredients have 8 Servings
  • 1 cup butter (200g (or dairy free margarine))
  • 1 cup sugar (200g)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 cups all purpose gluten free flour blend (310g)
  • 1 tsp xanthan gum (- omit if your flour already has gum added)
  • 1 tbsp baking powder
  • lemon zest, from 1 lemon
  • 1/2 cup milk (125mls)
  • 2 cups fresh blueberries (300g)

Instruction

  • Preheat your oven to 350F
  • Cream together butter and sugar.
  • Add beaten eggs, vanilla extract, and lemon juice to the bowl with the butter and mix again.
  • In a separate bowl mix together the gluten free flour, xanthan gum, baking powder, and lemon zest.
  • Add  the gluten free flour mix to the bowl with the eggs mixture and mix again then add in the milk in small amounts until the cake batter fully combined.
  • Add in the blueberries and fold in gently with a wooden spoon, don't use a mixer or you will break the berries.
  • line a 9inch square baking pan with parchment paper on the base and grease the sides.
  • Spread the batter evenly in the pan and sprinkle with a tablespoon of sugar on top.
  • Bake on the center shelf of your preheated oven for 35 - 45 minutes or until fully cooked, check it with a toothpick in the middle to see if it comes out clean.