Lemon olive oil cake with blueberries and almonds | table&spoon

Ingredients

• 1 3/4 cup (270 grams) plain flour
• 1 teaspoon salt
• 1 1/2 teaspoon baking powder
• 4 eggs
• 1¼ cups (270 grams)sugar
• ¾ cup (175 ml) olive oil
• 2 teaspoons vanilla extract
• 2 tablespoons finely grated lemon zest
• 1 tablespoon plus ¼ cup (60 ml) fresh lemon juice
• 1 cup (115 grams) fresh blueberries
• 3 tablespoons chopped unsalted, raw almonds
• 1 cup best quality greek yogurt
• 1/4 teaspoon vanilla
• 1/2 tablespoon honey
• zest of lemon for each serving