Blueberry Yoghurt Cake

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   1. Preheat your oven to 180C (350 F) and grease and line a 20cm (8-inch) cake tin with baking paper.

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   2. Mix almond meal, sugar and baking powder in a medium bowl. Make a hole in the middle of the dry ingredients and add the yoghurt, eggs, oil and vanilla. Mix to combine but don't stress if you end up with a few lumps.

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   3. Pour the mixture into the prepared tin. Scatter over the blueberries and bake for 40 minutes or until the cake it golden brown and feels springy. And a skewer inserted in the middle comes out clean.

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   4. Cool in the tin before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.