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Blueberry lemon poppyseed cake

Blueberry lemon poppyseed cake

Blueberry lemon poppyseed cake is such an easy and yummy cake to bake. It’s ready n no time and the amazing flavors of lemon and blueberry is so intoxicating. The taste is even better with the hints of lemon zest and, bursts of blueberry and hints of poppy seeds. One of my very favorite summer cake loaves this year and I think I might be addicted to this combo from now on.

Blueberry lemon poppyseed cake is such an easy and yummy cake to bake. It’s ready n no time and the amazing flavors of lemon and blueberry is so intoxicating. The taste is even better with the hints of lemon zest and, bursts of blueberry and hints of poppy seeds. One of my very favorite summer cake loaves this year and I think I might be addicted to this combo from now on.

Recipe

Print Recipe
0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Blueberry lemon poppyseed cake

Blueberry lemon poppyseed cake

Ingredients 

  • 1 1/2 cup spelt flour or any other gluten-free or whole wheat flour
  • 1 cup almond flour/ meal
  • 1 1/2 tsp chia seeds
  • 1 cup almond milk
  • 1 1/2 tsp fresh lemon juice
  • 1/4 cup melted coconut oil
  • 2/3 cup rice malt syrup or maple syrup or agave
  • 3 tbsp poppy seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp Lemon zest
  • 1 cup fresh blueberries

Creamy cashew frosting

  • 1/2 cup coconut cream
  • 1/2 cup soaked cashews (preferably 1-2 hours)
  • 1 tbsp lemon juice
  • 1/4 cup maple syrup or other liquid syrup you prefer
  • 1/2 tsp vanilla extract or powder
  • pinch of salt
  • Blueberries rolled in sugar
  • edible flowers

Method

  1. Preheat oven to 180 degrees Celcius.
  2. Mix together the flours, chia seeds, poppy seeds, baking powder, baking soda, and salt and set aside.
  3. Then add the lemon juice to the milk and let it curdle for 5-10 minutes and then add the other wet ingredients.
  4. Fold in the wet into the dry ingredients and then lastly add the blueberries.
  5. Pour into a pre-smeared or sprayed bread tin and bake for 35-40 minutes until brown on top and cooked through.
  6. Leave to cool before decorating and serving.
  7. Keep in a sealed container for up to three days.

Creamy coconut frosting

  1. Blend together all the ingredients and then drizzle over the frosting right before serving time.
  2. Decorate with blueberries and fresh flowers.

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