Prep time: 20 minutes 

Bake time: 30 minutes

Read in time: 2 hours

Serves 12

For the cake

• 150g butter, at room temperature
• 200g caster sugar
• 1 tsp vanilla extract
• 1 tbsp vanilla paste
• 4 free range eggs
• 50ml light olive oil
• 200g plain all-purpose white flour
• 70g ground almonds
• ½ tsp sea salt
• 2 ½  tsp baking powder
• 100g sour cream
• Zest and juice of 2 Meyer lemons
• 20g poppy seeds
• 150g fresh or frozen blueberries

For the honey cream cheese icing

• 400g cream cheese
  
• 1 tsp vanilla extract
• 4 tbsp good quality honey 
• Zest ½ Meyer lemon 

For the toppings

• About ½ a 45g packet of Fresh As Blueberry slices
• Fresh flowers, optional

Directions

Preheat the oven to 170º C on fan bake. Line 2 x 22cm tins with baking paper.

In the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.

Beat in the eggs one by one, mixing well before adding in the next. Next beat in the oil.

In 2 parts, fold in the ground almonds, flour, salt and baking powder and mix until just combined. Finally fold through the sour cream, lemon zest and juice and the poppy seeds. Be very careful not to overmix.

Evenly divide the batter between the 2 tins and spread out to the sides. Dot in the blueberries and press down lightly.

Bake for approximately 30 minutes. The cakes are ready when golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cakes to cool for about 10 minutes in the tins before turning out onto a cooling rack.

Meanwhile, make the icing. In the bowl of a stand mixer, beat all the ingredients together until completely smooth.

When the cakes are fully cooled, spread some icing onto one layer. Sprinkle over some Fresh As Blueberry slices. Place the other cake layer on top and neatly ice the top. Scatter over some more Fresh As Blueberry slices. Decorate with fresh flowers if desired.

Refrigerate in an airtight container for up to 3 days.