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Ingredients

Rice flour, to dust
170g butter, softened
2/3 cup (150g) caster sugar
1 tablespoon lemon rind, finely grated
2 Coles Australian Free Range Eggs
1 1/3 cups (215g) gluten-free self-raising flour
2/3 cup (190g) Greek-style yoghurt
125g fresh blueberries or frozen blueberries

Lemon syrup

2 tablespoons lemon zest
1/4 cup (60ml) lemon juice
1/2 cup (110g) caster sugar

Method

Step 1 Preheat oven to 180C. Grease a 20cm baba or ring pan. Dust with rice flour.
Step 2 Use an electric mixer to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the self-raising flour, yoghurt and blueberries until combined. Spoon into prepared pan. Smooth the surface.
Step 3 Bake for 40-45 mins or until a skewer inserted in centre comes out clean. Set aside for 10 mins to cool slightly before turning onto a wire rack.
Step 4 Meanwhile, to make the lemon syrup, combine lemon zest, lemon juice, sugar and ¾ cup (185ml) of water in a saucepan over low heat. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium. Bring to the boil. Cook for 5 mins or until syrup thickens. Place the warm cake on a serving platter with a lip. Carefully pour hot syrup over cake.

Gluten free lemon and blueberry cake

How to make Gluten free lemon and blueberry cake

Ingredients

Lemon syrup

Method