lemon + blueberry cake (gluten free)
 
Prep time
Cook time
Total time
 
Serves: 12
What you'll need
  • 1 cup raw sugar
  • rind of 1 lemon
  • 125g butter or margerine
  • 2 eggs
  • 1 cup milk
  • juice of 1 lemon
  • ½ cup shredded or dessicated coconut
  • 1½ cups self raising gluten free flour
  • 1 cup blueberries
Instructions
  1. Place sugar and lemon rind in thermomix and process for 10 seconds on speed 9.
  2. Add in butter, eggs, juice, milk and flour and mix for 20 seconds, speed 4. Scrape down once in between.
  3. Pour into a lined cake tin and top with the blueberries - don't press them in just sprinkle evenly on top.
  4. Bake in a 180 C oven for about 35 minutes until a knife comes out clean.
  5. Set aside. I leave it cool 10 minutes in the tin then lift out and cool on a cooling rack. When cool sprinkle some icing sugar on top and enjoy.
Recipe by Retro Mummy at https://retromummy.com/2014/08/24/lemon-blueberry-cake-gluten-free/