20g caster sugar
3 tbsp maple syrup
50g soft lactose/dairy free butter
1 large egg
50g self-raising gluten free flour
50g lactose/dairy free cream, plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries
Serves - 4
Heat oven to 180C/160C fan/gas 4. Beat the sugar and lactose free butter until pale and creamy, then beat in the egg.
Stir in the gluten free flour, lactose/dairy free cream and lemon zest.
Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon.
Dollop on the cake mixture and scatter over the remaining blueberries.
Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more lactose free cream.
Recipe adapted from: Good Food