More cakey goodness, this time with blueberries

I've always been one for ODing on something until I'm sick of it, and clearly, I'm attempting to do that with cake. As yet, I haven't tired of this 'a new cake every week' kick.

The lemon and almond cake last week was fab, but it's a new week, so I need a new fruit. Not in the mood for apples or pears. But blueberries I could get behind. And not the water-plumped flavourless ones "on offer" this week in Sainsbury's, shipped in from Mexico. Nope. Frozen ones which I like to believe were born on a lovely summer's day and so will be the perfect blend of tarty sweet goodness.

Right, so what cake to make? I did a lot of trawling: tea cakes, coffee cakes, almond cakes, with nothing quite taking my fancy. But this recipe seemed ripe for adaptation: frozen blueberries were fine; the use of oats makes me feel like I'm being healthy; using fat-free yogurt is an interesting change to the norm; and no butter/oil necessary. Oh, and cinnamon. Me likey cinnamon.

I've made a few tweaks (namely, not using extra cinnamon sugar on top - it doesn't need it and converting it to metric as all the units are volume-based, so confusing for those who aren't Stateside.) See below for the recipe. The results are very yummy - a cross between a cake and a flapjack, thanks to those oats. It's filling, so the pieces are smaller - you'll get about 16 slices. The combo of blueberry, vanilla and cinnamon's a great one - it reminds me of Southern breakfasts (and incidentally, I had a slice for breakfast this morning - couldn't resist.)

Blueberry Oat Cake (adapted from Diana Rattray's recipe)

Serves 16

175 g frozen blueberries

275 g wholemeal self-raising flour

40 g rolled oats

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

110 g soft brown sugar

175 g vanilla fat-free yogurt (or plain yogurt with 1/2 tsp vanilla extract)

juice of 1 lemon

60 ml milk

2 medium eggs

Preheat the oven to 165 C/ 325 F. Line a square springform tin (8 x 8 in) with greaseproof paper. Mix blueberries, flour, oats, baking powder, salt, cinnamon and sugar together in a large bowl. In a smaller bowl, whisk the yogurt with the lemon juice and then the milk and eggs.

Pour the wet ingredients into the dry ingredients and fold in until it's fully mixed.

Add the mixture to the tin and make sure it's relatively smooth on top. Bake for 45 minutes (check with a toothpick before taking it out - if it's wet, then cook for another 5-10 minutes).

Calories: I dunno yet, I didn't add them up! But I will update that once I know. In the meantime, enjoy - it's obviously not THAT bad for you...