Blueberry Yoghurt Cake

• 250 grams Almond Meal
• 50 grams Sugar
• 1-1/2 teaspoon Baking Powder
• 250 grams Natural Yoghurt
• 2 Eggs
• 50 grams Coconut Oil Or Other Neutral Flavoured Oil, Melted
• 2 teaspoons Vanilla Extract
• 2 cups Blueberries (frozen Are Fine), Or As Desired

1. 1. Preheat your oven to 180C (350 F) and grease and line a 20cm (8-inch) cake tin with baking paper.
2. 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.
3. 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.
4. 4. Cool in the tin before serving.

sugar, baking powder, natural yoghurt, eggs, coconut oil, vanilla, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-yoghurt-cake/ (may not work)