Blueberry Lemon Poppy Seed Cake

Blueberry Lemon Poppy Seed Cake

Yield: 6-8 People


175g butter, softened + extra for greasing spring form pan
175g golden caster sugar
200g self-raising flour
4 lemons, zested
3 eggs
4 tbsp poppy seeds
125g pot natural yoghurt
1/2 Pint Blue Berries


Preheat Oven to 350 degrees Fahrenheit.

In a stand up mixer using the whisk attachment whip your butter and sugar together 4-5 minutes on medium speed. Then add the eggs, lemon zest, poppy seeds and flour and mix for another 2 minutes. Next add the yoghurt and blue berries and mix until well incorporated.

Grease your spring form pan and add the mixture to the pan. Place in the oven and cook for 35 - 40 minutes or until a wooden skewer inserted into the middle comes out clean.

When finished remove from the oven and let cool for 10 minutes before serving.

Serve with any jam or compote that would pair well with lemon and blueberrie.