125g of unsalted butter, at room temperature
125g of coconut sugar
3 medium free-range eggs
50g of flaked almonds
175g of gf self-raising flour, plus 1tbsp extra
1 teaspoon of almond extract
120g of blueberries
Heat your oven to 170C or gas 3. Grease and double line a loaf tin with greaseproof paper. In a large bowl, whisk together the butter, sugar, eggs, 175g flour and almond extract for 3-4 mins until light.
Toss the blueberries in the extra 1tbsp flour, then fold in.
Spoon into your tin, smooth the surface and bake for 40 mins until golden and springy to the touch.