Lemon Blueberry Cake

Lemon Blueberry

Cake

Perfect for sharing with friends post cold water dip or with a cup a tea for that afternoon pick me up! Feel free to serve with an extra dollop yogurt on top with a drizzle of honey

Ingredients:

75mls of extra virgin olive oil or vegetable oil
150g of natural or Greek yogurt
100g of sugar
2 medium eggs
1 tsp vanilla extract
210g of almond flour or plain flour
1 1/2 tsp of baking powder
125g of blueberries (fresh or frozen)
75g of icing sugar
2 tbsp lemon juice
Zest of 1 lemon
2 tbsp of flaked almonds (optional)

Method:

🫐 Preheat the oven to 180°C. Line a loaf tin with baking paper.

🍋 In a large bowl, whisk together the oil, yoghurt, sugar, eggs and vanilla extract.
🫐 Gently stir in your flour of choice, baking powder and blueberries to make a thick batter. Grate in half of the lemon zest.

🍋 Pour the batter into the loaf tin and bake for 60-65 minutes, or until a small knife inserted into the middle of the cake comes out clean.

🫐 Allow to cool slightly before removing from the tin and then leave to cool completely on a wire rack.

🍋 Mix together the icing sugar and enough lemon juice to make a thick icing. Add extra icing sugar if the icing become too runny. Drizzle this over the cake, scatter over the flakes almonds (if using), grate over the other half of lemon zest

🫐 Slice and serve to enjoy!