Eggfree Almond Blueberry Cake

Name: Eggfree Almond Blueberry Cake
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 200 gms blueberries; 2 cups self raising flour; 1/2 cup ground almond; 1 cup plain yoghurt; 1/2 cup water or orange juice; 1 cup granulated sugar; 1 tsp baking powder; 2/3 cup oil (if not using almond then you need 1 cup of oil)

Brinda Bungaroo @BrindaB

My almond eggfree Blueberry cake. Blueberried in season and abundance of them. When they are in season it's really the best time to enjoy them and really make to most of them. Here is a lovely blueberry cake that makes the most of fresh blueberries (though you can use frozen if you want, personally I prefer to use fresh berries).
#MyCookbook

Brinda Bungaroo @BrindaB

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Ingredients

30 minutes

6 servings

200 gmsblueberries
2 cupsself raising flour
1/2 cupground almond
1 cupplain yoghurt
1/2 cupwater or orange juice
1 cupgranulated sugar
1 tspbaking powder
2/3 cupoil (if not using almond then you need 1 cup of oil)

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Steps

30 minutes

1

Preheat the oven 200 C. Grease and line a square tin or a loaf tin.
2

In a bowl sieve the flour, almond and baking powder and set aside.
3

Put the oil and sugar in a mixing bowl. Beat vigorously until the sugar had dissolved. You can use an electric or a hand whisk to do this.
4

Add the yoghurt and mix well. Add the water or orange juice.
5

Gradually add the sieve flour mix into the wet ingredients. Fold in gradually to incorporate all together.
6

Fold in 2/3 of the berries in.
7

Transfer to the prepared baking tin. Lever and place the remaining blueberries casually on top.
8

Bake in preheated oven at 200C for for 30 minutes. Using a skewers place in the middle, if comes out dry and clean, turn the oven off and remove from oven.
9

Leave to rest on a wire rack for 5 minute before unmoulding.
10

Once cooled down, sprinkle with icing sugar before serving. (Icing sugar sprinkle is optional). Enjoy !!