Preheat your oven to 180 degrees C | 350 degrees F | Gas mark 4 and line a loaf tin with parchment paper.

Make your flax egg (1 tablespoon ground flax seeds + 2.5 tablespoon water) in a bowl and set aside for 5 minutes to set.

In a jug, combine the milk and half of the lemon.

Toss your blueberries in a spoonful of your plain flour.

In a mixing bowl, cream together your butter and sugar, then add your flax egg and vanilla essence and stir

Add your flour, poppy seeds, lemon zest, bicarbonate of soda and mix

Gently stir in the milk/lemon juice mix. Finally, fold in your blueberries until just combined - do not over-mix them!

Pour the batter into the loaf tin and bake for around 40 - 45 minutes, or until a skewer comes out clean when inserted - you might need to cover the top with foil if it starts to get too brown.

Leave the cake to cool in the tin for 10 minutes, then remove and leave to completely cool on a cooling rack before icing.

Combine your icing sugar and remaining lemon juice, adding a little more plant-based milk until you have your desired consistency, then drizzle over your cake once it is fully cooled!

Top with blueberries and some fresh lemon quarters for decoration.