Almond, Lemon and Blueberry Tea Cake - Sarah Graham Food
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Cooking tools:
- Loaf pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Microplane
- Parchment paper
- Cooling rack
- Citrus press
Ingredients
- ½ cup natural or Greek yoghurt
- ½ cup coconut or vegetable oil
- 3 large eggs, lightly beaten
- ½ cup self raising flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ cup caster sugar
- 1 tsp vanilla
- 2 tsp lemon zest
- 3-4 Tbsp lemon juice
- ½ cup fresh or frozen blueberries or raspberries
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