Serves:
Prep time:
| Plain Flour | 2 1/2 cups |
| Sugar | 1 1/4 cups |
| Baking Powder | 3 tsp |
| Dairy Free Milk E.G. Soy, Almond, Coconut | 3/4 cup |
| Olive Oil | 1/3 cup |
| Lemon Juice | 1/3 cup |
| Zest Of 2-3 Lemons | |
| Fresh Or Frozen Blueberries | 190 g |
| Greek Lemon Dressing | 2 tbsp |
Method
- Preheat oven to 180°C.
- Add all dry ingredients to a bowl and mix until combined. Add all wet ingredients including Birch & Waite Greek Lemon Dressing and mix until just before fully combined.
- Add half the blueberries and gently fold through. Pour batter into a 20 cm round cake tin. Scatter the remaining blueberries on top and gently press into the cake.
- Bake for 50-60 minutes or until a skewer comes out clean from the middle of the cake. This is a moist cake so some crumbs on skewer are fine.
- Allow the cake to cool in the cake tin for 10 minutes, then remove from tin and cool on a wire rack. Dust cake with icing sugar and serve!
Recipe created by Rainbow Nourishments for Birch & Waite.
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