Blueberry & Lemon Loaf Cake Topped with a Lemon Poppy Seed White Chocolate

Place the oven rack in the middle and pre-heat the oven to 180 C

Sift the dry ingredients together and set aside

Start by creaming the butter and sugar together, whisk for 4-5 minutes till the mixture changes to a pale yellow colour

Add the oil and whisk it in

Add the eggs one at a time and whisk them in

Add the yogurt, lemon juice, lemon zest, milk and mix well till incorporated

Add the dry ingredients to the wet ingredient mixture and gently fold in the mixture, do not over mix it

Toss the fresh berries in 1 tablespoon of flour to help them evenly distribute in the batter and fold them into the batter

Pour the mixture in a well greased 9 x 4” loaf tin, alternatively you can line it with parchment paper with the edges jutting out

Bake in a preheated oven for 40-45 minutes or until the skewer comes out clean

To prepare the chocolate, set parchment paper over a baking tray, melt the white chocolate in a microwave and pour it over the parchment paper, spread the chocolate into a thin layer using an offset spatula or butter knife

Immediately sprinkle the poppy seeds & lemon zest onto the chocolate so that it sticks (make sure you sprinkle it as evenly as possible)

Place the entire tray in the refrigerator or freezer till the chocolate solidifies

Right before the cake is ready, take the chocolate out of the freezer and unevenly crack the chocolate using your hands or any utensil

Once the cake is out immediately add the pieces of chocolate onto to the cake so that the chocolate melts and sticks to the cake

Let the cake cool, carefully take it out of the loaf tin and enjoy warm! You can also cool the cake in the fridge for a crunchy chocolate texture!