Lemon Poppy Seed Cake with Blueberries

This is one of my favourite recipes - so full of flavour and who doesn't love lemons?

gluten free blueberry lemon cake


4 cups almond flour 3 tbsp poppy seeds 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup ghee, butter or coconut oil 1/2 cup honey or maple syrup 1 1/2 small lemons (grated rind and juice) 3 large free range eggs 1 cup blueberries frozen or fresh


Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat ghee or oil and honey in a sauce pan on very low heat until combined. Add the juice and mix until well combined. Add this mixture to the dry ingredients then beat the eggs and add them at the end, gently folding them into the batter with the blueberries. Stir gently around until combined but do not over-mix. Grease a 8-inch spring form cake tin, and add the batter to it.

Bake for about 40-50 minutes, or until golden on the outside and baked all way through. Remove from oven and let cool for at least 30 minutes before removing the sides.

Once the cake has cooled completely, cover it with your favourite plain yogurt or coconut yogurt and some additional blueberries and serve.

Recipe inspired by Green Kitchen.

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