Blueberry Lemon Yogurt Cake

I have recently been working hard to create desserts that are a little healthier by using olive oil instead of butter, and by substituting either whole grain or nut flours for some of the usual all-purpose flour. Although replacing all the butter in a recipe with olive oil can be hit and miss at times, this recipe uses both yogurt and olive oil to replace butter and it works out beautifully creating a very nice moist cake. The cake also uses almond flour or almond meal along with some of the all-purpose flour giving the cake a great texture as well. I included fresh blueberries in my version, and finished the cake with a drizzle of lemon flavored glaze, but you could also eliminate the blueberries and glaze creating a simpler cake, and simply dust the cake with powdered sugar before serving. This cake can be baked in an 8-inch Bundt cake pan, or 8-inch springform pan.

• Fat free Greek yogurt and olive oil replace butter in this moist, tasty cake.
• Almond flour replaces some of the all-purpose flour creating a great texture as well as adding nutritional value.