Blueberry and Lemon Gluten Free cake recipe

Blueberry and Lemon Gluten Free Cake Recipe
Blueberry and Lemon Gluten Free Cake Recipe

Blueberry and Lemon Gluten Free Cake Recipe Ingredients

100g butter
100g caster sugar
100g ground almonds
2 eggs
90g cornmeal
1 teaspoon baking powder
1 lemon, for zest and juice
100ml natural yoghurt
100g blueberries

How to make blueberry and lemon gluten free cake

  1. Preheat oven to 180°C (160°C if using fan oven). Grease and line a 1kg loaf tin.
  2. Cream butter and sugar with an electric mixer until soft and pale.
  3. Add one egg and about 25g ground almonds, mix, then add the second egg and another 25g ground almond and mix through.
  4. Next add the cornmeal, lemon juice and zest and mix.
  5. Then add baking powder, yoghurt and the remaining ground almonds and mix well.
  6. Stop using electric mixer and stir in the blueberries with a wooden spoon, taking care not to crush the blueberries.
  7. Pour into the loaf tin and bake for 45 minutes.

Disclaimer

As far as I am aware this is a gluten free recipe. If you believe otherwise, send me a postcard and let me know.

Please note this recipe also contains nuts and may not be suitable for people with nut allergies.

 

PS – If you do make my blueberry and lemon gluten free cake recipe, tweet (@HobSpotTweets)/instagram (@HobSpot) me a pic and let me know or post it on my facebook page to show everyone your handiwork.

 

 

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