Lemon, Blueberry And Almond Cake (Gluten Free)

• 1 1/2 cups almond powder
• 3/4 cup chestnut flour
• 1/2 tablespoon baking powder gluten free
• 1/2 baking soda
• 3/4 cup powdered sugar or 1/4 cup agave syrup
• 1/2 cup butter
• 3 eggs
• 2 small lemons
• 1 cup frozen blueberries

1. Preheat oven to 350u0b0F.
2. Mix the almond powder, chestnut flour, baking soda and baking powder. Next, zest lemons.
3. Melt the butter in a saucepan with the sugar (or agave syrup) and add the lemon zest. Then also add the lemon juice. Mix this preparation with preparations of almonds. Complete by 3 eggs and mix well with a wooden spatula.
4. Pour the mixture into a mold covered with baking paper. Post over the blueberries. Finally, bake at 350u0b0F for 45 minutes (see 50 min).

almond powder, flour, baking powder gluten free, baking soda, powdered sugar, butter, eggs, lemons, frozen blueberries

Taken from food52.com/recipes/34971-lemon-blueberry-and-almond-cake-gluten-free (may not work)