Ingredients:
1 pint of Native NH Blueberries
1 tablespoon of flour or (Bob's Red Mill GF 1 to 1 Baking Flour)
1 teaspoon of lemon juice
1 cup of sugar
2 free range large eggs
1 cup of sour cream
1 stick of butter (softened)
1 teaspoon of Madagascar Vanilla Extract (GF)
1/4 teaspoon of salt
2 cups of flour or (Bob's Red Mill GF 1 to 1 Baking Flour)
2 teaspoons of GF baking powder
1 tablespoon of lemon juice
1/2 tablespoon of lemon zest
2 tablespoons of confectioners sugar
Directions:
- Preheat the oven to 375 degrees.
- Butter and lightly flour the sides of a 9 inch springform pan.
- Line the bottom of the pan with parchment paper.
- Place the Native NH Blueberries in a bowl and toss with 1 tablespoon of flour or (Bob's Red Mill GF 1 to 1 Baking Flour) and 1 teaspoon of lemon juice.
- In a separate bowl, beat the sugar and the eggs on high until mixture is thickened and light in color.
- Mix in sour cream, softened butter, vanilla extract and salt on low speed until just combined.
- Add 2 cups of flour and baking powder and mix until combined.
- Add lemon juice and lemon zest and mix well.
- Pour half of the batter into the prepared pan and spread evenly.
- Spread half the blueberries on top of the batter.
- Spread the remaining batter evenly over the blueberries.
- Top with the second half of the blueberries and push halfway into the batter.
- Bake for 40 to 45 minutes or until the top is golden brown and a toothpick comes out clean.
- Remove the outer ring of the pan and allow to cool completely.
- Top with confectioners sugar.
ENJOY!