Basic ingredients for lemon and blueberry drizzle cake
100g oat flour
175g flour gluten-free flour
80g Sugar
1 tsp baking soda
1 tsp poppy seed Zest of two Lemons
200g blueberries
100ml vegetable or coconut oil
200ml water
For the drizzle: 80g sugar
How to make lemon and blueberry drizzle cake
Pre-heat oven to 180C. Prepare a loaf pan. Add the flours, xanthan, baking powder, and poppy seeds to a large bowl. You can also add blueberries, lemon zest, and baking powder.
Mix the oil, water, and lemon juice. Place the mixture in a loaf pan and add the blueberries.
Bake for 35-40 minutes or until a skewer comes clean. Use a fork to pierce the cake. Then drizzle the drizzle over the top. Let cool in the tin.