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Blueberry Lemon Poppy Seed Cake

This moist, fluffy grain-free blueberry lemon poppy seed cake has the most amazing texture! Lightly sweet for a feel-good dessert!

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 12 slices
Calories: 368 kcal
Course: Dessert
Cuisine: American

Ingredients

  • ⅔ cup Avocado oil*
  • ⅔ cup pure maple syrup
  • 2 Tbsp lemon zest zest from 3-4 lemons
  • ¼ cup fresh lemon juice
  • 3 large eggs
  • 2 tsp pure vanilla extract
  • 3 cups almond flour
  • ½ cup tapioca flour
  • 1 ½ tsp baking powder
  • ½ tsp sea salt salt
  • 2 Tbsp poppy seeds
  • 1 ⅓ cups fresh blueberries

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and line an 8-inch springform pan with parchment paper.
  2. In a large bowl, whisk together the eggs, avocado oil, pure maple syrup, zested lemon peel, lemon juice, and vanilla extract (wet ingredients).
  3. In a separate bowl or measuring cup, stir together the flour, baking powder, baking soda, and sea salt. Transfer the dry ingredients to the mixing bowl with the wet mixture and stir well until a thick, smooth batter forms.
  4. Stir in the fresh blueberries and the poppy seeds gently using a rubber spatula until well-incorporated into the cake batter.
  5. Pour batter into the prepared baking pan and spread it into an even layer. Cover the pan with aluminum foil. This prevents the top of the cake from browning too much.
  6. Bake on the center rack of the preheated oven for 40 minutes. Remove the foil and bake for another 10 to 15 minutes, or until the cake tests clean (50-55 minutes total).
  7. Insert a digital thermometer into the center of the cake to check its internal temperature. Cakes have the best texture when they are baked to 190 to 205 degrees Fahrenheit in the middle.
  8. Allow the cake to cool completely before releasing it from the mold. Slice and serve with a scoop of vanilla ice cream and fresh fruit!

Notes

  • Make a layer cake by dividing the batter between two 8-inch cake pans. Bake for 25-35 minutes.
  • For a 9-inch cake pan, bake 40-50 minutes, and for a 10-inch cake pan, bake 30-40 minutes.

Nutrition Information

Serving 1slice (of 12) Calories 368kcal (18%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 26g (40%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Cholesterol 51mg (17%) Sodium 429mg (18%) Fiber 5g (20%) Sugar 16g (32%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 368

% Daily Value*

Serving 1slice (of 12)
Calories 368kcal 18%
Carbohydrates 25g 8%
Protein 10g 20%
Fat 26g 40%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Cholesterol 51mg 17%
Sodium 429mg 18%
Fiber 5g 20%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.