Preheat the oven to 200oC/Gas Mark 6 and lightly dust a large flat baking sheet with gluten-free flour.

Place the flours, ground almonds, sugar, baking powder and salt into a bowl and mix well. Add the blueberries and mix gently, then make a well in the centre. Add the yoghurt and half the milk and mix. Keep adding a little more milk at a time until the dough comes together (you may not need it all).

Place a sheet of greaseproof paper (or a silicone sheet) onto a baking sheet and turn the dough out onto the paper. Gently pat the dough together into a round shape about 3cm (11⁄4in) deep, then bake in the oven for 15 minutes, until risen and golden and a knife inserted into the middle comes out clean.

Remove from the oven. Slice while still hot, then allow to cool on the baking sheet. Serve with jam and/or cream. Store in an airtight container, in the pantry or refrigerated, for 2 days.