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Take the zest of 2 lemons and mix with 155g of sugar, 2 whole eggs and 70g of liquid cream.
Add 120g of flour, almond powder, and 2g of previously sifted yeast.
Warm 4cl of olive oil then add it to the previous mixture.
Then add the blueberries lightly rolled in a little flour (this prevents them from falling to the bottom of the preparation during cooking).
Pour into a buttered mold and place in the oven at around 150° for 40 minutes.
Leave to cool before carefully unmolding.
