Ingredients
– 1 ½ cups almond flour
– ½ cup gluten-free all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– ½ cup sugar
– ½ cup butter, softened
– 2 large eggs
– 1 tablespoon lemon zest
– 1 cup blueberries
Method
1. Preheat your oven to 175°C and grease a bundt pan well.
2. In a bowl, mix the almond flour, gluten-free flour, baking powder, baking soda, and salt together.
3. In another bowl, beat the butter and sugar until fluffy. Add the eggs and lemon zest, mixing until well combined.
4. Gradually stir in the dry ingredients and fold in the blueberries gently.
5. Pour the batter into the bundt pan and bake for 40-45 minutes. Let it cool before removing it from the pan.
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