Blueberry, Almond and Yoghurt Cake
- Heat oven to 180°C. Spray a 22cm round cake pan with oil and line base with baking paper.
- Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Add the finely grated lemon rind and vanilla.
- Sift in the flour and baking powder. Add the ground almonds and yoghurt. Fold together gently until combined. Lastly, stir in the blueberries (reserve a few to sprinkle on top).
- Spoon the cake mixture into the prepared pan. Sprinkle with the remaining blueberries and slivered almonds. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Cool in the pan for 15 minutes, then transfer to a cooling rack. Serve with a dusting of icing sugar.