Serves 6-8
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For the topping

For the cake

To decorate

  1. To make the topping, line a sieve with a clean linen tea towel. Sit the sieve over a bowl, add the yoghurt and refrigerate overnight.
  2. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 9 x 9 inch square baking tin with butter and line with parchment paper.
  3. Sift the flour, baking powder, and baking soda into a bowl. Add in the poppy seeds and salt. Set aside.
  4. Beat the butter, oil and sugar in an electric mixer until light and fluffy. Add the lemon zest, lemon juice, and sour cream and mix until combined. Add the eggs, one at a time and mix on medium speed until combined.
  5. Mix in half the flour mixture and half of the buttermilk on low speed until almost combined. Add the remaining flour and buttermilk and mix again on low speed to combine. Toss the blueberries in a tsp of flour, and fold them into the batter gently.
  6. Pour the batter into the prepared tin and bake it for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
  7. Let the cake cool in the tin for 10 minutes before transferring it to a cooling rack to cool completely.
  8. To finish making the topping, add yoghurt, Stevia Blend and vanilla extract to the bowl of an electric mixer fitted with a paddle attachment and beat on high until smooth and creamy. Take care to scrape down the sides.
  9. To decorate, spread the topping over the cake using a spoon or palette knife. Cut the cake into squares and decorate with lemon slices and extra poppy seeds. Refrigerate the squares until you’re ready to eat them.
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