Eleanor Maidment, food editor of Waitrose Kitchen Magazine, has sent us over this delicious recipe for Blueberry, Lemon and Poppy Seed Cake. Inspired by American food writer Alice Walters, this recipe makes the perfect cake for a summer afternoon with bursting blueberries in the middle.
Blueberry, Lemon and Poppy Seed Cake
Prepare 20 minutes
Cook 45 minutes
110g unsalted butter, softened, plus extra for greasing
150g caster sugar
1 lemon, zest and juice
1 large egg
½ tsp vanilla extract
170ml soured cream
150g plain flour, plus an extra tbsp for dusting
2 tbsp poppy seeds
75g ground almonds
½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
4-5 tbsp icing sugar
You will also need- 23cm cake tin, baking parchment, electric beaters (optional)
- Preheat the oven to 180C, gas mark 4. Grease and line a 23cm cake tin with baking parchment. Toss the blueberries with 1 tbsp caster sugar; set aside.
- In large mixing bowl, cream the butter and remaining caster sugar using electric beaters until light and fluffy, about 3-4 minutes. Beat in the lemon zest and egg until combined, then beat in the vanilla extract and soured cream.
- In a separate bowl mix the flour, poppy seeds, ground almonds, baking powder, bicarb and salt, then fold into the batter until smooth and combined.
- Tip into the cake tin, spreading it up the sides slightly so you have a dip in centre. Toss the blueberries with another tbsp flour, then scatter over the middle of the batter. Bake for 45 minutes until just golden on top.
- As soon as the cake is ready, mix the icing sugar with enough lemon juice (about 1-2 tbsp) to make a glaze. Drizzle over the warm cake, then leave to cool in the tin.
- Serve, sliced with extra soured cream if liked, on your favourite Ali Miller cake plate!