Lemon Blueberry cake

This cake is the most delicious blueberry with a hint of lemon. It's super moist because of the flour combination and perfect for breakfast and dessert, and it just happens to be both dairy free and gluten free.....

recipe follows

Ingredients:

1 cup brown rice flour

1/2 cup millet flour 

2 table spoons tapioca starch 

1 tablespoon baking powder
1/2 teaspoon salt
3 eggs
1/2 cup  natural cane sugar
1 cup coconut yogurt
1/2 cup  olive oil
Zest of 1 lemon
2 pints blueberries

preheat oven to 350

Mix all the dry ingredients together in a bowl 

whisk together the eggs, cane sugar, coco yogurt, olive oil and lemon zest

mix wet into dry and when combined fold in the blueberries 

pour into a hollow middle pan and place in oven for 30 min

let it cool for about 10 minutes before you pop it out