Wheat-free Blueberry Traybake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
9
- Ingredients
- 2 cups gluten-free all purpose flour
- 2 tsps gluten-free Baking powder
- ¼ tsp salt
- ¼ cup butter
- ¾ cup sugar
- 1 large egg
- ½ cup milk
- 2 cups Blueberries (tossed in 1 tbsp gluten free flour)
- powdered sugar
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 20cm|8" square cake tin and line the base with non-stick baking paper.
2.
Sift together the flour, baking powder and salt. Set aside.
3.
Beat the butter and sugar in a mixing bowl until fluffy, then beat in the egg. Add the flour mixture in 3 parts, alternately with the milk. Gently fold in the flour-coated blueberries. Spoon into the tin.
4.
Bake for 40-50 minutes, until golden brown. Test by inserting a skewer into the centre of the cake - it should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
Sift a little icing sugar over the top and cut into squares.
