Blueberry Cake with Lemon and Poppy Seeds

A classic berry cake with zesty lemon undertones, crunchy poppy seeds and juicy blueberries. This late summer cake is perfect to use up any extra blueberries you have or even if you don’t its worth making to enjoy blueberries in a different way. It so good and light, can be had for breakfast, with coffee or tea. Serve it with whipped cream if you want it to be a little extra indulgent or with greek yogurt, it’s really good with both. If you give it a try, I would love to know what you think. Please share your creation on Instagram. .

Blueberry Cake with Poppy Seed & Lemon MAKES 8-10 SLICES

• 1 cup almond flour
• 1 cup organic plain all purpose flour or cake flour or gluten free cake mix, sifted
• 3 large eggs (sub with chia seeds if you are vegan)
• 3 tablespoons poppy seeds
• ½ cup cold pressed extra virgin olive oil 
• ½ cup maple syrup or honey
• ½ cup juice + 2 tablespoons zest (approx, 2 lemons)
• ¼ teaspoon sea salt
• 2-3 cups blueberries, fresh preferred (I used 2.5 cups fresh about 400g)
• 1 tablespoon baking powder
  Serving Suggestions
• greek yogurt or vegan, whipped cream
• maple syrup
• extra blueberries

1. Preheat oven to 350°F. Grease a 8-inch spring form cake pan.
2. In a large bowl mix all the dry ingredients: almond flour, a.p flour, poppy seeds, salt, baking powder and set aside.
3. Mix the oil and maple or honey, grate the zest from the 2 lemons, then juice the lemons into the maple/oil mixture. Beat the eggs well and fold it into the lemon mixture.
4. Fold this batter to the bowl with the dry ingredients along with 1½ cups of the blueberries. Save the rest for the top.
5. Stir gently with a wooden spoon until just combined. Pour into the prepared pan and sprinkle the remaining blueberries.
6. Bake for about 30-40 minutes (time varies with size of the pan and oven), or until golden on the outside and cooked all way through ( cover the cake with tin foil during the last 15 minutes of the baking time, if it starting to look too golden. 
7. Remove from oven and let cool for at least 30 minutes before serving.
8. Serve the cake with blueberries and cream/yogurt on the side.

NOTE* You can replace three eggs with 3 tablespoons chia seeds and ½ cup water that you combine and let sit for 15 minutes till it forms a gel.