blueberry. almond. lemon. a rustic cake.

this makes a hearty, wholesome cake that would be good with a cup of milk for teatimes. Bump up the lemon zest, change the proportions of the dry ingredients, replacing with white flour, and add another egg for a richer cake. an oven-kissed beauty!

preheat oven, and butter a round 9-inch pan.
cream 1/2 c butter with 3/4 c sugar & 1 tsp lemon zest. whisk in 1 egg (2 for a richer consistency), then 1/2 cup of plain yogurt.
seperately, whisk together 1/2 c wheatgerm, 1/2 c wholemeal flour, 1/2-2/3 cup ground almond, 1 tsp baking powder, 1/2 tsp baking soda.
transfer into a floured baking pan, and top with frozen blueberries (or sliced almonds if you like).

bake at 170 degrees celsius until gently browned.