Ingredients

The following ingredients have 4 Servings
  • 350 g | 12.3oz | 2¾ cups plain flour
  • 330 g | 11.6oz | 1⅔ cups caster sugar
  • 60 | 2oz | 1/3 cup ground almonds
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 large eggs
  • 200 g | 7oz | ¾ cup + 1 heaped tbsp cold unsalted butter cubed
  • 215 g | 7oz | ¾ cup Greek yogurt + 2 tbsp fresh lemon juice
  • 250 g | 1 cup frozen blueberries + 1 tbsp flour
  • zest of 1 lemon
  • 125 g | 1/3 cup fresh blueberries
  • Juice of 1 lemon
  • 150 g | 1 1/4 cup icing sugar
  • Handful fresh blueberries to decorate

Instruction

  • Preheat the oven to 180C (350F). Spray a 10 cup bundt tin with cake release or grease it with butter and dust with flour, tipping out any excess.
  • Add all the dry ingredients - flour, sugar, ground almonds, baking powder / soda, salt, lemon zest - in the bowl of your stand mixer or food processor. Briefly mix or pulse to combine.
  • Add the cubed butter and mix with the paddle attachment on low speed until the batter resembles breadcrumbs. If you are using a food processor pulse a few times to achieve this texture.
  • Add the eggs and beat to combine, scraping the sides of the bowl to ensure everything is well mixed.
  • Add the yogurt and beat until the batter is completely smooth, again scraping the sides of the bowl.
  • Either fold your blueberries into the batter or spread a layer of batter into a greased baking tin, adding blueberries on top and repeating until you have used up all the batter. Bake for an hour and then cool in the tin for 10 minutes before carefully inverting onto a plate.