Ingredients : 

Serves 8

For the cake:

• 180 g flour
• 1 teaspoon baking powder
• 1 pinch of salt
• 3 eggs
• 150 g cane sugar 
• 120 g melted unsalted butter
• 2 tablespoons poppy seeds
• 1 tablespoon lemon curd
• Juice of 1 lemon
• 2 tablespoons thick crème fraîche
• 4 to 5 tablespoons extra blueberry jam

For the icing - optional:

• 100 g icing sugar
• 1 to 2 tablespoons lemon juice
• 2 tablespoons extra blueberry jam

Preparation : 

Preheat your oven to 180°C

In a large bowl, whisk the eggs with the sugar until the mixture turns white. Add the melted butter, lemon zest and juice, then the crème fraîche and lemon curd.

Add the sifted flour, baking powder, salt, then the poppy seeds.

Pour half of the batter into a buttered and floured cake tin.

Add 2 to 3 tablespoons of blueberry jam in a ribbon in the centre (without touching the edges) and cover with the rest of the batter.

Sprinkle a few more dots of jam on top, then bake for 40 to 45 minutes.

Check that it is cooked with the blade of a knife: it should come out clean. 

Leave to cool on a wire rack, then make the icing: mix the icing sugar and lemon juice to obtain a smooth icing and add the blueberry jam. Mix briefly to obtain a gradient effect and pour over the cooled cake.

Then it's time to enjoy!

Tips & variations :

• Albert Ménès lemon curd: its tangy taste and creamy texture are perfect for balancing the sweetness of the blueberries.
• Albert Ménès blueberry jam: choose an ‘extra’ version rich in fruit for a melt-in-the-mouth, authentic centre.
• You can also fill the cake after baking by carefully cutting it open and adding lemon curd or jam.
• You can add lemon zest and poppy seeds to decorate your cake.