Preheat the oven to 180c. Line a, 11 x 20cm loaf pan with greaseproof parchment.

In a medium bowl or measuring jug, mix together the yogurt, oat milk, caster sugar, vanilla paste, vegetable oil, lemon juice, and zest. In a separate medium bowl, mix together the remaining ingredients.

Combine the wet ingredients with the dry ingredients and mix briefly until just combined. Fold the blueberries into the batter but try to reserve a few tablespoons of berries for the top of the cake.

Drop the batter into the prepared cake tin. Tap the tin firmly on the counter to release any air bubbles. Top with the remaining blueberries and push them into the batter very slightly but make sure they’re still visible. Bake for 50 minutes. Remove from the oven and cover the top of the cake with foil. Return to the oven and bake for a further 20 minutes. Once done, a toothpick to the centre should come out clean.

Leave to cool for 10 mins before removing from the tin. Don’t slice until completely cool.

If you’re going to use the cake for bostocks as in my instagram then leave as is. If you’re going to eat the cake as is, I recommend topping with a simple lemon drizzle (mix 40g icing sugar with a teaspoon or two of lemon juice).