Tuesday, April 2, 2013

Blueberry and Lemon-Poppyseed Cake

I have become the unofficial dessert maker every time my mom's side of the family comes together. This year, I have once again been in the kitchen whipping up desserts for Easter. I tend to make two desserts, lately they've consisted of one "healthy" one and one "non-healthy" one. I chose this Blueberry and Lemon-Poppyseed Cake as the "healthy" one, and an Apple and Blackberry Cobbler was the dessert for the normal-folk of the family. Both equally delicious in my opinion.

This cake was amazing. It was a nice texture from the almond meal, with a light hint of lemon. The blueberries add a nice pop of sweetness with every bite too. The greek yogurt topping was the perfect addition and added a little extra moisture and lemon flavor. The cake was so easy to make, and didn't call for anything too special, which is always nice.

Serves 8-10

Recipe Adapted from Green Kitchen Stories



4 cups almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut oil
2 medium lemons + zest
3 large eggs*
1/2 cup honey
2 cups blueberries (save half for topping)


1 cup Greek yogurt, drained
juice from 1/2 lemon (leftover)
2 tbsp maple syrup
1 tsp vanilla extract


1. Preheat oven to 350°F. Prepare an 8 or 9-inch spring form pan with parchment paper and grease.
2. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside.
3. Heat oil and honey, stirring occasionally, but do not boil. Grate the zest from the 2 lemons and add it to the honey/oil batter. Squeeze the juice from three of the halves of the lemons into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients.
4. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries until just combined. Poor batter into prepared pan.
5. Bake for about 35-45 minutes, I recommend covering the pan with tin foil after 25 minutes to prevent the top from burning. Remove from oven and let cool for at least 30 minutes before removing the sides.
6. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge.
7. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.

* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.