Blueberry & Poppy Seed Almond Cake

I promised that if this cake turned out I would share the recipe! So here it is friends Blueberry & Poppy Seed Almond Cake! I’ve made my share of almond cakes in the past, from pear cakes to peach cakes and now my favorite Blueberry.

With Blueberries making its way into the grocery stores I couldn’t resist, this cake had to be make. Well, and it did serve a good purpose, My Birthday Cake!

This cake is lightly sweetened with maple syrup and paired with zesty flavors of lemons to give the cake that extra something. Its simply delicious and a must share for the Gluten Free Crew.

For the delicious glazing I used a Full Fat Organic Greek Yogurt with the mix of vanilla and maple syrup. The yogurt adds a nice cream cheese frosting to this delicious lemony treat. If you are a vegan or dairy free, coconut whip cream will work wonderfully here.

This Recipe is adapted from Green Kitchen Stories check out this amazing family and their delicious recipes.

Print Recipe
Blueberry & Poppy Seed Almond Cake
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
10
Ingredients
  • 4 cups almond flour
  • 4 tbsp poppy seeds
  • 1/2 tsp himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup maple syrup
  • 1/2 cup avocado oil, olive oil, or rapesed oil
  • 1 organic lemon
  • 4 large eggs
  • 2 cups blueberries
Prep Time 20 minutes
Cook Time 40-45 minutes
Servings
10
Ingredients
  • 4 cups almond flour
  • 4 tbsp poppy seeds
  • 1/2 tsp himalayan salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup maple syrup
  • 1/2 cup avocado oil, olive oil, or rapesed oil
  • 1 organic lemon
  • 4 large eggs
  • 2 cups blueberries
Instructions
  1. Preheat your oven to 350F. Combine all dry ingredients in a bowl almond flour, poppy seeds, salt, baking powder and baking soda. Set aside.
  2. Grade the zest from 1 organic lemon and squeeze out the juice. Beat eggs until fluffy. Add maple syrup, avocado oil, zest and juice from the lemon. Mix the dry and wet ingredients together. Fold in 1 cup of blueberries.
  3. Grease an 8 inch spring cake pan and add the batter. Bake the cake for 40-45 minutes or until toothpick comes out clean.
  4. Remove the cake from the oven and let it cool completely. Add glaze and top with the remainder of blueberries.
Recipe Notes

For the Greek Yogurt Glaze

  • 2 cups of Greek Style Yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract

Directions

To make your yogurt even thicker and delicious drain the yogurt through a nut milk bag. I leave the yogurt hanging for 30-40 minutes. Discard the liquid add maple syrup, vanilla extract and give it a good mix.

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