Lemon Blueberry Yoghurt Cake

Serves makes 1 cake

Time 1 hour

Ingredients

1 cup wholemeal flour

½ cup oat flour (or almond flour for a nuttier flavour)

1 ½ tsp baking powder

½ tsp baking soda

¼ tsp salt

Zest of 1 large lemon

2 tbsp lemon juice (freshly squeezed)

½ cup extra virgin olive oil

⅔ cup pure maple syrup (or honey)

2 large eggs

1 cup plain Greek yoghurt

1 tsp vanilla extract

1 cup fresh or frozen blueberries (if using frozen, do not thaw)

1 tbsp wholemeal flour (for coating the blueberries)

Lemon Yoghurt Glaze

½ cup Greek yoghurt

1 tbsp maple syrup (or honey)

1 tbsp lemon juice

Method

Preheat your oven to 180°C. Grease and flour a loaf pan or a 9-inch round cake pan, or line it with baking paper.

In a medium bowl, whisk together the wholemeal flour, oat flour, baking powder, baking soda, salt, and lemon zest. Set aside.

In a large bowl, whisk together the extra virgin olive oil, maple syrup (or honey), eggs, Greek yoghurt, lemon juice, and vanilla extract until smooth and well combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.

In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking in the batter. Gently fold the coated blueberries into the batter.

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 40-50 minutes, or until a toothpick inserted into the centre of the cake comes out clean. If the top is browning too quickly, cover it loosely with baking paper halfway through baking.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

In a small bowl, whisk together the Greek yoghurt, maple syrup (or honey), and lemon juice until smooth. Drizzle the glaze over the cooled cake before serving or serve it on the side.