Ingredients:
1 1/2 cups all-purpose flour1/2 cup almond flour (optional, for moisture)1 tsp baking powder + 1/4 tsp baking soda1/4 tsp salt1/2 cup unsalted butter, softened3/4 cup sugar or monk fruit sweetener2 large eggs1/2 cup Greek yogurt or sour cream1/4 cup milk Zest of 1 lemon + 1 tbsp lemon juice1 tsp vanilla extract1 cup blueberries1 cup raspberries Powdered sugar for dusting
Instructions:
Preheat: Oven to 350°F / 175°C. Grease a 8×8 or 9×9 baking dish. Mix dry: Whisk flour, almond flour, baking powder, baking soda, salt. Cream: Beat butter and sugar until fluffy. Add eggs one by one, then yogurt, lemon zest, juice, vanilla. Combine: Fold dry ingredients into wet. Add milk. Don’t overmix .Berries: Gently fold in half the berries. Pour into dish. Top: Scatter remaining berries on top and press slightly. Bake: Bake 35-45 mins until golden and toothpick comes out clean. Serve: Cool 15 mins, dust with powdered sugar