Favoreats
Favoreats LLC
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INGREDIENTS
2
1/2 cups (350 g) all-purpose gluten free flour (Better Batter works well)
1 1/4
teaspoons xanthan gum (omit if your blend already contains it)
1/4 cup
cornstarch (or try arrowroot)
2 1/2 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
kosher salt
1 1/4 cups
(about 250 g) fresh or frozen blueberries*
10 tbsp
(140 g) unsalted butter, at room temperature**
1
cup (200 g) granulated sugar**
2
eggs (100 g, weighed out of shell), at room temperature**
3/4 cup
low fat buttermilk, at room temperature
2 tbsp
freshly-squeezed lemon juice
Coarse sugar, for sprinkling (optional)
*If using frozen blueberries, do not defrost them, but do rinse them with cold water before tossing in the dry ingredients. This will help keep the color of the blueberries from bleeding into the batter during baking.
**For a “lighter” recipe that is lower in fat and sugar, in place of the butter, sugar and eggs in the amounts listed above, use the following (and leave the rest of the recipe unchanged):