Preheat oven to 375F.
Lightly crease an 8-inch round cake pan and set aside.
Ingredients:
1 1/3 cup QUeen Milling Gluten Free All Purpose Flour Blend
2/3 cup gluten free cornmeal
½ cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup milk
1 cup plain Greek yogurt or sour cream
¼ cup unsalted butter (melted and cooled)
1 large egg
1 ½ cup fresh blueberries + ¼ cup for topping
Directions:
In large bowl whisk the flour, cornmeal, sugar, baking powder and salt.
In another smaller bowl, mix milk, Greek yogurt (or sour cream), melted butter and egg. Whisk until blended. Pour liquid mixture into flour mixture and blend until incorporated. (Do not over mix.)
Gently fold in 1½ cups fresh blueberries, and pour the batter into prepared pan. Top the batter with remaining blueberries.
Bake for 35-40 minutes or until golden. Test by inserting a toothpick in the centre making sure it comes out clean.
Let cool on a wire rack. Serve warm.