This is the easiest cake to bake, perfect for novices and makes a delicious moist sheet pan cake which is ready in no time. You can use berries you have handy even a few handfuls of frozen berries could be used instead.

Yoghurt Blueberry & Poppy Seed Cake

150ml gently melted coconut oil

150ml natural yoghurt of choice

2 eggs

150g coconut palm sugar

7oz self raising flour & you can sub with gluten free flour

Zest of 1/2 lemon

125g blueberries plus a few more to serve

Make sure the coconut oil has cooled a bit then whisk with the yoghurt and eggs.

Add the dry ingredients to a bowl and beat in the wet until smooth with no lumps

Add the blueberries and lemon zest and tip into a greased lined baking tin approx. 27cm by 23cm or similar.

Bake for approx 30 minutes, let cool slightly then turn out onto a wire rack to cool completely.

Serve with a little dollop of yogurt and some more blueberries.