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Blueberry Lemon Poppy Seed Custard Cake

Tieghan, Half Baked Harvest
  • 195 minutes
  • Serves 10

INGREDIENTS

1/2 cup

plus 2 tablespoons granulated sugar

8 tbsp

butter

1 tbsp

lemon zest

1 large

egg

1 tbsp

plus 2 teaspoons vanilla extract

1 1/2 cups

all purpose flour

2 tbsp

poppy seeds

1/2 tsp

baking soda

1/4 tsp

kosher salt

1/2 cup

greek yogurt

1 1/2 cups

heavy cream

4 larges

egg yolks

2 cups

blueberries

1 tsp

granulated sugar

1 tsp

all purpose flour