Blueberry Raw Rice Pound Cake (1 Slice)

Preheat the oven to 170°C (338°F).

Wash the blueberries thoroughly and drain them.

In a bowl, combine raw rice flour, cake flour, and baking powder, mixing well.

In another bowl, cream together the butter and sugar substitute.

Add the eggs one at a time, mixing well after each addition.

Gradually add the milk, making the batter smooth.

Sift in the flour mixture and mix evenly.

Gently fold in the blueberries.

Pour the batter into a pound cake mold and smooth the surface.

Bake at 170°C for 35-40 minutes.

Let it cool, then cut into appropriate slices.