Gluten and dairy free Lemon & Blueberry cake
For our recipe of the month, Perennial volunteer, Jane, shares her recipe for this delicious lemon and blueberry cake…
Instructions
- Cream dairy free spread and caster sugar
- Beat in the eggs
- Fold in flour and ground almonds
- Add zest of a lemon
- Pour into 9in round cake tin, base lined with parchment
- Sprinkle evenly with fruits and top with flaked almonds. Some of the fruits will sink but it will still look nice and colourful when you cut into cake
- Bake for 35 minutes at 150c fan assisted, 160c or gas mark 3
- When cool drizzle with lemon icing (optional)
This recipe was made at York Gate, one of Perennial’s gardens. Jane, one of the lovely volunteers at York Gate is pictured enjoying the cake.
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Ingredients
- 300g dairy free spread
- 300g caster sugar
- 300g gluten free self raising flour
- 4 eggs
- 60g ground almonds
- 200g (approx) frozen blueberries
- Zest of a lemon
- Flaked almonds
