Ingredients
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- 2 cups all purpose gluten-free flour containing xanthum gum
- 1 tablespoon gluten free baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar or coconut sugar
- 8 tablespoon butter dairy free alternative or ghee melted and cooled
- 1/2 cup plain yogurt or plain almond milk yogurt
- 3 large eggs
- 1 tablespoon fresh lemon juice
- 2 packed teaspoons freshly grated lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract optional add for more lemon flavor
- 1 1/2 cup fresh blueberries rinsed + extra rinsed blueberries for topping if desired.
- 2 tablespoon turbinado sugar
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