Blueberry Plumcake (Dairy and Gluten Free)

This plumcake is an easy one bowl recipe. You can make this when you want a fluffy and flavoury dessert. So quick to make!

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Ingredients:

180 g Rice Flour

7 g Baking Powder

150 g Cane Sugar

3 Whole eggs

10 g Lemon Juice

30 g Blueberry Juice

100 g Vegetable oil

80 g Fresh Blueberries

Method:

(Pre-heat the oven at 170°C)

1. Beat eggs and sugar in a medium size bowl

2. Add sifted flour and baking powder and mix with a wooden spoon

3. Add lemon and blueberry juices and mix until smooth

4. Add oil and incorporate slowly until all absorbed

5. Add blueberries and distribute all over the dough

6. Pour the mixture into an oiled plumcake pan and bake for 25 minutes at 170°C

7. Sparkle some confectioner sugar on top or some fresh berries for decoration

Tip:

• To have a "plummed" centered plumcake, dip an oiled spatula in the center of the dough before baking.

• For more natural purple color, use a good quality blueberry juice (minimum 40% of fruit juice)