100g lactose free butter, softened, plus extra for greasing

100g caster sugar, plus 2 tbsp extra

100g gluten free self-raising flour

2 eggs

1 tbsp lactose free milk

vanilla extract

200g mixed blueberries

Serves - 4


In a food processor, whizz together the lactose free butter, 100g sugar, gluten free flour, eggs, lactose free milk and 1 tsp vanilla extract until smooth.

Lightly grease an oval 20 x 30cm baking dish or 20cm deep cake tin, then tip in the frozen fruit.

Scatter over the remaining sugar and vanilla extract. Dollop over the cake mix, then smooth all over with the back of a spoon to cover the fruit.

Make a little dip in the middle of the mixture to ensure it cooks evenly throughout. Scatter over the almonds.

Heat oven to 180C/fan 160C/gas 4. Cook for 45 mins until the fruit is hot and the sponge is cooked through. Serve warm with lactose free custard or vanilla ice cream.

Recipe adapted from: Good Food
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