Rub the lemon zest into the sugar
Whisk in the Arla Skyr, olive oil, eggs, vanilla and lemon juice
Fold in the flour, ground almonds, baking powder until just combined.
Toss the blueberries in a little flour, fold most through the batter and scatter the rest on top.
Bake for 45–50 minutes at 175°C fan until golden and a skewer comes out clean
Serve with a dollop of Arla Skyr and fresh blueberries
