1 cup Bob's Red Mill Gluten-free Corn Flour* (or sub organic corn flour)
1 cup Bob's Red Mill GF 1:1 Baking Flour (or sub organic all-purpose flour)
1 tablespoon Baking Powder
1⁄8 teaspoon Iodized Sea Salt
1 cup organic raw cane sugar
6 tablespoons Organic Butter (at room temp is preferred)
5 3⁄10 ounces Lemon Greek Yogurt (or you can sub sour cream)
2 tablespoons Lemon juice
1⁄2 cup vanilla unsweetened cashewmilk (or sub your favorite milk)
1 cup organic fresh blueberries
1 tablespoon Bob's Red Mill GF 1:1 Baking Flour (to coat the blueberries)
1 tablespoon diced fresh basil