No Lactose blueberry cake. 

Scoop the final dough to fill greased muffin cups to the top or little over, and sprinkle tops with plenty of sugar 

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Ingredients:

1/2 cup butter at room temperature
1 cup flour all purpose flour
1 cup pastry flour
1 cup sugar
2 eggs, free range organic, at room temperature
2 teaspoons baking powder
1/2 cup milk or almond milk (I tried vinella flavored almond milk) and everyone love it.
1/2 teaspoon salt
2 1/2 cups blueberries (I prefer frozen wild bluberries)
1 teaspoon vanilla

How to:

Preheat oven to 375 degrees.

Grease and flour cake pan (I use a bundt pan or a bundt pan with Christmas trees) see picture.

On low speed, cream butter with sugar until fluffy. Add eggs one at a time and mix until blended.

Sift dry ingredients; add to eggs-and-butter mixture, alternating with milk.

Add 1 tablespoon of flour to the blueberry and toss to cover.

Add the rest of the berries to the dough mixture and stir to incorporate.

Bake for 45 minutes and test for doneness 

After 15 to 20 minutes remove from pan and sprinckle with powder sugar.

 

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