200gBrown sugar(substitute for maple or golden syrup, or honey)
3Eggs(medium)
250gGluten free white flour
1tbspGluten free baking powder
1tbspLemon juice
1tspVanilla extract
50gBlueberries
2tbspIcing sugar(for the top)
For the blueberry sauce
100mlWater
3tbspBrown sugar
50gBlueberries
1tspVanilla extract
Instructions
Preheat the oven to 180°C~356°F. Then grease and line a baking tray. I used a rectangular tray.
Melt the butter and place it in a food processor. Add the sugar and pulse for a few minutes until light and fluffy. Add the eggs one at a time, and mix well.
Mix the flour and the baking powder into another mixing bowl. Gradually add to the butter, sugar and egg mix and continue pulsing until well combined. Add the lemon juice and the vanilla. Remove the mixture from the food processor, add the blueberries and gentry mix.
Pour into the baking tray. Bake for about 40 minutes to an hour or until cooked when tested with a skewer.
Allow the loaf to cool down for 10 minutes. In the meantime, in a saucepan, bring to a boil 100 ml water and sugar until the sugar is dissolved. Add the blueberries and the vanilla. Stir for 5 minutes until the sauce thickens and remove from the hob.
Pour the sauce on the top of the cake and allow it to cool down for another 10 minutes. Dust some icing sugar (optional) on the top. Serve warm or cold.