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Blueberry, Lemon & Poppy Seed Cake

Blueberry, Lemon & Poppy Seed Cake
  • blend
  • cook
  • mix
  • eat
  • PREP
    25 minutes


  • 4 cups plain flour
  • 3 tbsp poppy seeds (plus extra for topping)
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup butter
  • 1/3 cup honey
  • 1/2 cup Rokeby Farms Blueberry Probiotic Yoghurt plus extra if needed to loosen batter
  • Juice and rind of 1 lemon (plus extra for topping)
  • 1 egg
  • 1 cup frozen blueberries


  1. Preheat oven to 180°C. Combine butter, honey and Probiotic Yoghurt in a large bowl. Add egg, poppy seeds, salt, lemon juice and rind, flour, baking powder and baking soda in a large bowl and then gently fold blueberries into batter until combined.
  2. Add batter into cake tin (18cm). Bake for about 40 minutes or until golden on the outside and baked all way through.
  3. Remove from oven and let cool for at least 30 minutes before removing from cake tin.
  4. For the glaze, mix Probiotic Yoghurt, vanilla extract, cream cheese and honey in a bowl. Leave to chill in the fridge.
  5. When the cake has cooled completely, cover it with the glazing, and sprinkle with extra poppy seeds and lemon rind for decoration. Enjoy!

Watch how to make it…