Blueberry Lemon & Almond Cake Vegan & Gluten Free. 1 1/4 cups (150 g) fresh blueberries, tossed with 1 teaspoon cornstarch (plus a few more for decoration, optional) for the lemon buttercream filling. 1 cup of organic blueberries, fresh or frozen.
18 cm / 7 inch. Add flours, baking powder, baking soda, and salt.
Blueberry Lemon Poppyseed Loaf GF VEGAN And Allergy
Add lemon zest, eggs, sour. Add the beaten eggs and lemon zest, mix to combine.