This is a recipe my mom ripped out of a newspaper when I was a kid, and we’ve been eating it ever since. It’s the perfect summer dessert, and great as part of a brunch menu, too. I love using fresh blueberries now that they’re in season, but in the winter, you’ll want to thaw and drain frozen berries before using them in this cake.
1 1/2 cups flour
2/3 cups sugar
1/2 cups butter
2 tsp grated lemon peel
2 Tbsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1/4 cup yogurt (you can use plain but I like vanilla best)
2 cups blueberries, fresh or thawed and drained
1/3 cups sugar
2 tsp flour
1/4 tsp grated nutmeg (optional)
1/3 cup icing sugar
1-2 tsp milk
1. Preheat oven to 350° degrees. In a bowl, beat sugar and butter until fluffy. Add the grated lemon peel and egg and beat in.
2. In another bowl, combine flour, poppy seeds, baking soda and salt. Add this to the sugar mixture, alternating with yogurt, and gently mix with a spatula until all the ingredients are combined.
3. Grease and flour a round spring form pan and spread the batter over the bottom of your pan, pressing it one inch up the sides. Combine your blueberry filling ingredients and spoon over the batter. Bake at for about 30 minutes or until the crust is golden brown and the centre is cooked. For that special touch, you may want to add a glaze. For this, mix your milk and icing sugar together and drizzle on top of your cake. Make sure to cut yourself a slice because it won’t last long!