Blueberry and banana bundt cake

Ingredients

• 4 eggs
  

• 3/4 cup brown or rapadura sugar
  

• 1 ripe banana, squashed
  

• 1 teaspoon of vanilla paste or seeds of 1 vanilla bean
  

• 1/4 cup of olive oil
  

• 2 tablespoons unsweetened Greek yogurt
  

• 1-2/3 cup of 00 flour, sifted
  

• 1 and 1/2 tablespoon of baking powder
  

• Zest and juice of 1 lemon
  

• 1 cup of blueberries

Directions

1. Preheat your oven to 180 C, conventional

2. Mix eggs and sugar until fluffy, add banana, oil, yogurt, vanilla, lemon zest and juice, flour, 2/3 of the blueberries and mix well.

3. Pour mixture into a greased bundt tin, top with remaining berries and bake for 35-40 minutes until golden and a skewer inserted into the middle comes out clean.

4. This is wonderful slightly warm or at room temperature, but don’t cut it when it’s still hot for a better flavour and texture.

5. Always cool cakes on a wire rack