Blueberry Olive Oil Cake

• • 1 cup unbleached all-purpose flour
  • 1/2 cup almond meal
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1/2 cup whole milk yogurt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest & orange or tangerine zest
  • 1-3/4 cups (about 10 ounces)frozen blueberries
  1. Preheat the oven to 350 degrees F. Grease a 13-inch rectangular pan w/olive oil. Whisk together the flour, almond meal, baking powder, and salt in a medium bowl.
  2. Combine the eggs and sugar in a large mixing bowl. Beat on medium-high speed until light in color and increased in volume, about 5 minutes. With the mixer on low speed, add the olive oil in a slow, steady stream. Turn the mixer to medium citrus zest on low speed.
  3. With the mixer on low speed, add the flour mixture, 1/2 cup at a time, until just incorporated. Scrape the batter into the prepared pan, put blueberries on top, and bake for 25 minutes.
  4. Bake until the cake is golden and a toothpick inserted in the center of the cake comes out clean.
  Biscuit like texture...