Ingredients

  • 2 1/2 cups gluten free bread flour or all purpose gluten free flour mix
  • 1/3 cup sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup or 1 stick cold unsalted butter
  • 3/4 cup Ontario blueberries
  • 2 eggs
  • 1/3 cup milk
  • 1 tsp vanilla
  • zest of 1 lemon
  • milk for top
  • sugar for top as well

 

Directions

  1. Preheat oven to 400 degrees.
  2. Line a cake pan with parchment paper, letting it fall over the sides.
  3. Mix together the flour, sugar, baking soda and salt.
  4. Cut in the cold butter with pastry blender or 2 knives until it resembles pea size.
  5. Stir in the blueberries.
  6. In a small bowl or large measure cup whisk together milk, eggs, vanilla and zest.
  7. Pour into dry mixture, mix well.
  8. Pour into cake pan, smoothing the top with knife.
  9. Brush top with milk then sprinkle with sugar.
  10. Bake in center of oven for 20 - 25 minutes or until nicely browned.
  11. Let rest 5 minutes then remove by grasping the parchment paper to rack to cool completely. Slice into wedges.

 

Serves