• 220g yogurt
• 120ml olive oil
• 2 large eggs
• 1 tsp vanilla
• 175g sugar
• 1/2 tsp salt
• 2 tsp baking powder
• 180g self-raising flour
• 1–2 tbsp lemon zest
• 1 cup blueberries

Lemon Glaze

• 120g icing sugar
• 2 tbsp lemon juice

1. In a large bowl, whisk the yogurt, eggs, olive oil, and vanilla until smooth.
2. Add the sugar and mix very well for about 2 minutes.
3. Mix in the salt and sprinkle in the baking powder, then add the flour and whisk until the mixture is smooth. If the mixture is too thick, add a little more yogurt or milk.
4. Carefully fold in the blueberries, then pour the mixture into a lined or greased loaf tin.
5. Bake at 160°C (fan oven) for 50–60 minutes. Cover the cake with foil after about 30 minutes if it starts to brown too quickly.

6. Allow the cake to cool completely.

   To Finish

7. Mix the icing sugar with the lemon juice until you have a smooth icing. Add a little more lemon juice if necessary to achieve the right consistency, then drizzle over the cooled cake.

Lisa Fearn recipe for Prynhawn Da.

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