Fluffy Blueberry Lemon Snack Cake

• 200gr all-purpose flour
• 80gr almond flour
• 2tsp baking powder
• 1/2tsp baking soda
• 1tsp salt
• 200gr sugar
• 4 large eggs
• 90gr full-fat Greek yoghurt
• 200ml olive oil
• 1tbsp vanilla 
• Lemon zest
• Lemon juice
• 25gr flaked almond
• 200gr blueberries (fresh or frozen) + 20gr extra

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1. Add the zest of 1 lemon to the sugar and rub this between your finger. This will help the lemon zest to release its oils and flavour into the sugar
2. Add the lemon sugar, vanilla and eggs to a large bowl and whisk until light and fluffy. Squeeze in the juice of 1 lemon and add the full-fat Greek yoghurt. Whisk again until combined
3. While whisking, stream in the olive oil until fully incorporated. Add your flour, almond flour, baking powder, soda and salt and fold this in using a spatula
4. Take your blueberries and lightly coat them in flour, this will prevent them from sinking to the bottom
5. Add your blueberries to the batter and fold until just combined. Be careful not to overmix!
6. Add your batter to a buttered and lined cake pan, top the batter with some extra blueberries & flaked almonds and bake at 190c for 50-55 minutes
7. Let the cake cool down and dust with icing sugar before serving
8. Enjoy!

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