Lemon Blueberry Yogurt Cake

1 cup fresh blueberries, washed and dried well

2 cups self raising flour

Pinch of salt

1 cup sugar 

170 g butter, softened

3 large eggs

1 tspn vanilla extract

1/2 cup Greek yoghurt 

1/2 cup lemon juice 

flaked almonds

Place all ingredients, except blueberries, into large mixing bowl and mix until well combined.

Add the blueberries to the batter and gently fold in until combined.  Cover top with flaked almonds

Approx cooking time 35 mins at 180C.