lemon + blueberry cake (gluten free)
- 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
- Place sugar and lemon rind in thermomix and process for 10 seconds on speed 9.
- Add in butter, eggs, juice, milk and flour and mix for 20 seconds, speed 4. Scrape down once in between.
- Pour into a lined cake tin and top with the blueberries - don't press them in just sprinkle evenly on top.
- Bake in a 180 C oven for about 35 minutes until a knife comes out clean.
- 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/
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