Lemon, Yoghurt and Poppy Seed Cake with Blueberry Sauce

Grease a 24 cm spring-form cake tin and fully line with baking paper. Preheat the oven to 180˚C. Put the milk and poppy seeds in a small saucepan and bring to the boil. Set aside to cool. This softens the seeds and brings out their flavour.

Whisk the yoghurt, oil, sugar, vanilla, lemon zest and juice, the eggs and the cooled milk and poppy seeds in a large bowl. Sift the flour, salt and baking soda together and whisk into the yoghurt mixture until smooth. Pour the batter into the tin and bake for 30-35 minutes until golden and firm to the touch. Allow to cool before removing from the tin.

Blueberry sauce: Place 300 grams of the blueberries and all the juice in a food processor with 3 tablespoons of icing sugar. Blend until smooth, taste and add more icing sugar if needed. Tip into a small saucepan. Mix the cornflour with 1 tablespoon of water until smooth. Stir into the juice and bring to the boil. Cook for 3 minutes. Stir in the whole blueberries and transfer to a bowl. Cool then stir in a good squeeze of lime juice.

To serve: Place the cake on a serving plate and dust with icing sugar. Serve with yoghurt and the blueberry sauce.