Step 1 of 3
Preheat oven to 190°C/170°C fan-forced. Grease a 20cm round cake pan. Line base and side with baking paper.
Step 2 of 3
Place ricotta, sugar, oil, eggs and zest in a large bowl, then whisk until combined. Add almond meal and baking powder, then stir to combine. Fold in blueberries.
Step 3 of 3
Pour batter into pan and sprinkle with almonds. Bake for 40 minutes or until golden and top springs back when pressed lightly. Cool completely in pan. Slice and serve with yoghurt.
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