How to make blueberry and poppy seed cake step by step

Step 1 - preparations

• Take the butter, eggs, and milk out of the refrigerator at least two hours in advance.
• Grease the baking pan with butter and dust with flour, or line with parchment paper.
  
• Turn on the oven to 170℃ (convection) or 180℃ (top/bottom heat mode).
• Mix together the flour, baking powder, and poppy seeds.
  300 g wheat flour - all-purpose, 2 teaspoons baking powder, 45 g poppy seeds
  

Step 2 - preparing the creamed cake batter

• Transfer the softened butter to a large bowl, add sugar and grated lemon zest.
  150 g butter, 200 g powdered sugar, zest of 1 lemon
  
• Mix it together with an electric mixer on high speed until the mixture becomes fluffy and light in color - about 3 minutes for me.
  
• Add one egg at a time to the butter mixture, along with a tablespoon of the mixed flour, and mix briefly on low speed - just until combined.
  3 eggs
  
• Add lemon juice and mix briefly.
  approx 45 g lemon juice
  
• Add the mixed flour and milk alternately in batches - mix briefly just until the ingredients are combined!
  180 ml milk
  
• Add blueberries to the dough and gently mix with a spoon.
  approx 250 g blueberries
  
• Transfer the dough to the prepared pan.
  

Step 3 - baking the blueberry cake

• Place the pan with the cake in the preheated oven and bake for about 50 minutes - until a skewer comes out clean.
• After baking, cool the cake and remove it from the pan.

Step 4 - preparing the glaze

• Mix powdered sugar with lemon juice - added in portions - until you get a fairly thick glaze.
  150 g powdered sugar, approx 2-3 tablespoons lemon juice
  
• Spread the glaze over the top of the cake.
• Finally, you can sprinkle the cake with a little poppy seeds or grate some lemon zest.