Blueberry and yogurt cake.

makes a 23 centimetres pan
1 cup (140 g) superfine brown rice flour
1/2 cup (60 g) millet flour
2 tablespoons tapioca starch
1 tablespoon baking powder
1/2 teaspoon salt

3 eggs

1 cup (200 g) natural cane sugar
1 cup (250 ml) whole-milk yogurt
1/2 cup (125 ml) olive oil, plus more for pan

Zest of 1 lemon

7 ounces (200 g) blueberries
Preheat oven to 350F (180C).
Brush a bundt pan with a bit of olive oil.
In a large bowl, mix together the superfine brown rice flour, millet flour, tapioca starch, baking powder and salt.
In another bowl, whisk together the eggs, sugar, yogurt, olive oil and lemon zest. Pour the wet ingredients over the dry and whisk together. Fold the blueberries into the batter and pour into the bundt pan.
Bake cake for 30 to 40 minutes or until center of cake completely baked. To test for doneness, insert toothpick and it’s done when it comes out clean. Let cake cool completely in pan and then turn over to unmold over a serving plate.

OR:
- The Best Blueberry Pie Recipe | Serious Eats