gluten free yummy blueberry and lemon delight!
Pre-heat oven to 150°C fan oven. Grease and line a loaf tin around 11cm by 21cm and set aside.
Place butter, sugar, half a lemon zest and half a lemon juice with vanilla extract in a large bowl and whisk. I used an electric hand held whisker.
Beat until light and fluffy.
Add in the beaten eggs, a little a a time, and whisk.
Add the flour, salt and grounded almonds, all separately and then using a wooden spoon or spatula beat it in.
Fold in around half of the blueberries and pour into the loaf tin.
Bake for 15 mins, then sprinkle the remaining blueberries on the top of the cake. Retun to oven for a further 15 mins until cake is golden brown, but still uncooked.
Cover cake loosely with tinfoil and place back in oven for a further 30 mins. Check it is cooked through with a cake tester or with a knife. It may need more time in the oven.
Once baked, remove from oven and leave to cool.
Once cool, dust the sieved icing sugar over the top! Enjoy!
To stop the blueberries from sinking to the bottom (mine did a little bit) pop them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.