The cake looked rather craggy when it came out of the oven so I dusted it with icing sugar before serving.
I was also a bit miffed that it looked like most of the blueberries seemed to have sunk to the bottom but as the cake was cut it was clear that some hadn't so that was a relief.
It was a delicious cake, really good. The muffin method was not easier than say an all-in-one sponge cake but easy enough AND it was most definitely not stale the next day. In fact it kept well (I put it in the fridge because of the fresh fruit) and the last couple of slices were still good two days later.
A brilliant cake and one for the recipe box.
220g plain flour
200g golden caster sugar
10g baking powder (this turned out to be about 1½ tsp)
zest of 1 lemon
pinch of salt
200g Greek yoghurt (I used full fat)
100g butter, melted
2 eggs, beaten
¼ tsp almond extract
200g fresh blueberries
Preheat the oven to 180°C / 160° fan / gas mk 4. Butter and line the base of a 20cm springform cake tin.
In a large bowl, mix together all the dry ingredients (not including the fruit!).
In another bowl, whisk together the wet ingredients.
Add the wet mix to the dry mix and stir well to make sure there is no unmixed flour. Fold in the blueberries.
Pour into the prepared tin, level the top and bake for 40-50 minutes. Mine was done in 40 minutes.
Cool in the tin. Dust with icing sugar before serving if you like.
I served mine with a spoonful of fruit salad alongside and a blob of whipped cream.
Cuts into 8-10 slices.