Ingredients
– 1 ¾ cups gluten-free all-purpose flour
– 2 teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– 1 cup sugar
– ½ cup butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup Greek yogurt
– Zest and juice of 1 lemon
– 1 cup blueberries
Method
1. Preheat your oven to 180°C. Grease a bundt pan with cooking spray or butter.
2. In a bowl, mix gluten-free flour, baking powder, baking soda, and salt. Set aside.
3. Beat sugar and softened butter in a large mixing bowl until fluffy. Add eggs one at a time, mixing well after each addition.
4. Stir in the vanilla extract, Greek yogurt, lemon zest, and lemon juice. Gradually add in the flour mixture until just combined. Gently fold in blueberries.
5. Pour the batter into the prepared bundt pan. Bake for about 45-50 minutes or until a skewer comes out clean.
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