Lemon olive oil cake with blueberries and almonds | table&spoon
Enjoy a burst of sunshine in every bite with our Lemon Olive Oil Cake infused with blueberries and almonds. Perfect for celebrating the season's citrus bounty! 🍋✨
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at tablenspoon.com.
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
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