Turn the oven to 165 degrees (fan). Line or grease the bottom and sides of a 20cm round cake tin.
In a bowl, whisk together almond meal and baking powder, set to the side.
With an electric beater, cream the olive oil, sugar and vanilla until light and fluffy. Add one egg and beat together, next beat in the yoghurt.
Add about ⅓ of the dry ingredients, alternating with an egg, repeating until the last egg is mixed in.
Gently fold in the blueberries and zest by hand, then pour into the cake tin.
Bake for 45 minutes or until a cake tester comes out clean.
Let cool and remove from the tin. Store in the fridge, eat within four days.
Approximate per serve
Fat 15g (saturated 2.5g)
Carbs 12g (sugar 10g)
Dietary Fibre 1.5g