Any time blueberry bake

A really simple recipe to make on a Sunday night to enjoy for breakfast, pudding or snacks throughout the week. I love a piece of this for breakfast on the go, or a smaller portion as a snack or pudding. This bake would also work well made with raspberries, blackberries or cherries, halved and pitted. Enjoy it cold or serve warm with a dollop of yoghurt or my Soft-Serve Banana Ice Cream (recipe in the book). MAKES 6 OR 9 SQUARES 3 tbsp coconut oil 200g ground almonds 3 tbsp maple syrup ½ tsp bicarbonate of soda 1 tsp lemon juice grated zest of ½ lemon 1 tsp vanilla extract 3 medium eggs 300g fresh blueberries

Preheat the oven to fan 180C/200C/gas 6 and line a 20cm square baking tin with baking parchment. Add the oil to the lined tin and pop it in the oven for a few minutes to melt, then remove from the oven and allow to cool slightly.

In a large bowl, combine all the remaining ingredients except the eggs and blueberries. Make a well in the middle, crack in the eggs and mix in before stirring through the melted oil.

Pour the mixture into the prepared tin and sprinkle the blueberries over the batter, nudging them most of the way into the mixture. Bake in the oven for 18-20 minutes until firm in the middle and just golden on top. Cut into squares (larger ones for breakfast and smaller ones for a snack) and serve warm or leave to cool and eat on the go.