This Lemon & Blueberry cake is doubly enriched with the juice and zest of the fresh lemon. Poppy seeds stirred into an almond batter give flavor and texture. The blueberries and honey are natural partners: the sweet flowery flavor of the honey plays up to the slightly sassy blueberries. I can only say one thing – a delightful cake!
Found in plentiful supply at almost any bakery, poppy seeds are a smart addition to your kitchen spice shelf. Of course, they’re wonderful on homemade rolls and bread, but try them with other foods. Sprinkle some over a platter of pale scrambled eggs or a mound of home fries, or bake a batch of sour cream muffins. Poppy seeds bring extra crunch to this Lemon & Blueberry Cake, making the dessert more exciting and tasteful.
Lemon & Blueberry Cake with Poppy Seeds (no flour, no sugar)
- 2 cups (200g) almond meal
- 2 Tbsp. poppy seeds
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 cup (60 ml) grapeseed oil or coconut oil
- 1/4 cup (60 ml) honey (I used buckwheat honey)
- 1 organic lemon, juice and zest ( I used Meyer lemon)
- 2 medium eggs
- For the topping:
- vanilla or lemon yogurt
- fresh blueberries
- 1 cup (150g) blueberries
Preheat oven to 350°F (180°C). Lightly grease a 6 x 2-3/4 inch springform pan.
In a bowl combine together almond meal, poppy seeds, salt, baking powder, and baking soda and set aside.
Heat the oil and honey in a saucepan on very low heat until combined. Add lemon zest and lemon juice. Mix all together. Add to dry ingredients, mix until combined. Beat the eggs until pale color and then fold them into the batter together with fresh blueberries.
Transfer the batter to cake pan and bake for about 40 minutes (longer if you double your recipe) or until golden on the outside and baked all way through. Cool before removing from the cake pan. Top with yogurt and fresh blueberries, serve with a cup of coffee or tea.
Double the ingredients for a 9-inch cake.