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Ingredients
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Cake Ingredients
Whipped Lemon Yogurt
Poppy Seed Crumble
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- 3
Prepare Wet Ingredients
In another bowl, beat the eggs and then add milk, melted unsalted butter, lemon zest, and vanilla extract. Mix well until combined.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh blueberries.
- 5
Bake the Cake
Pour the batter into the prepared baking pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Whipped Lemon Yogurt Preparation
- 6
Combine Ingredients
In a mixing bowl, combine the Greek yogurt, powdered sugar, lemon juice, and lemon zest.
- 7
Whip the Mixture
Using a hand mixer, whip the mixture until it becomes light and fluffy.
Poppy Seed Crumble Preparation
- 8
Combine Dry Ingredients
In a mixing bowl, combine the all-purpose flour, brown sugar, poppy seeds, and salt.
- 9
Add Butter
Cut the unsalted butter into small pieces and add to the dry mixture. Use your fingers or a pastry cutter to mix until it resembles coarse crumbs.
- 10
Bake the Crumble
Spread the crumble mixture on a baking sheet and bake in the oven for 10-12 minutes until golden brown. Let it cool.
