Lemon, Blueberry & Poppy Seed Cake

Serves 12

Meal Occasion: Summer Baking

Preparation time: 15 minutes

Cooking time: 60 minutes

Allergens: Dairy, Eggs, Gluten

Ingredients: 

• 225g Butter, plus extra for greasing

• 175g Caster Sugar

• Pinch of Salt

• 2 Eggs

• 200g Soured Cream

• 1 tsp Vanilla Extract

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

• 1 tbsp Poppy Seeds

• 200g Self-raising Flour

• 125g Blueberries

For the icing

• 80g Icing Sugar, sifted

• 2 tbsp Lemon Juice from a jar of Opies Sliced Lemons

To decorate – optional 

• 50g Blueberries

• 1 tsp Poppy Seeds

• Opies Sliced Lemons, cut into small pieces

• Edible flowers

Method:

1. Preheat oven to 180°C / 160°C fan / gas mark 4. Grease and line a 900g loaf tin.

2. In a large bowl cream the butter and sugar until light and fluffy, then add the salt, eggs, soured cream, vanilla extract, lemon juice and poppy seeds. Gently fold in the flour until just combined.

3. Fold in 3/4 of the blueberries then pour the cake mixture into the prepared tin and top with the reserved blueberries. Bake in the oven for about 1 hour or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then carefully tip out and leave to cool completely on a wire rack.

4. Mix the icing sugar and lemon juice together in a clean bowl until smooth, then drizzle over the cooled cake so that it drips over the sides. 

5. Scatter over remaining poppy seeds, fresh blueberries, Opies Lemon Slices and edible flowers, if using (we used pansies and cornflowers). 

Where to Buy: 

Opies Sliced Lemons are available from most major supermarkets from £1.59.