Almond Flour Blueberry Lemon Poppy Seed Cake

There’s something truly magical about the combination of flavors in Almond Flour Blueberry Lemon Poppy Seed Cake. I remember the first time I baked it; the bright zesty notes of lemon mingled with the sweet bursts of fresh blueberries filling the kitchen with an irresistible aroma. Friends and family couldn’t resist sneaking bites as it cooled on the counter! This cake isn’t just an ordinary dessert; it’s a celebration of spring, where the flavors of lemon and blueberries shine. Every slice reminds me of joyful moments shared around the table and sunny days spent outside. The poppy seeds add a delightful crunch, elevating this cake into a delightful treat that everyone will love.

What to Buy for Almond Flour Blueberry Lemon Poppy Seed Cake

When it comes to baking the Almond Flour Blueberry Lemon Poppy Seed Cake, the quality of your ingredients matters immensely. Each one plays a critical role in achieving the perfect texture and flavor. From the wholesome almond flour to the tartness of freshly squeezed lemon juice, these ingredients create a cake that’s not only delicious but also nourishing.

• ⅔ cup avocado oil: This oil adds moisture and richness to the cake, ensuring it stays tender and delicious.
• ⅔ cup pure maple syrup: This natural sweetener enhances the flavor profile while keeping the cake moist.
• 2 tbsp lemon zest: Zest from about 3-4 lemons gives the cake a vibrant lemon flavor.
• ¼ cup fresh lemon juice: Adds brightness and acidity, balancing the sweetness of the cake.
• 3 large eggs: Essential for binding the ingredients together, providing structure to the cake.
• 2 tsp pure vanilla extract: Enhances the overall flavor of the cake.
• 3 cups almond flour: A gluten-free alternative that gives the cake its unique nutty texture.
• ½ cup tapioca flour: Helps create a light and airy texture in the cake.
• 1 ½ tsp baking powder: Provides the necessary lift for the cake.
• ½ tsp sea salt: Balances the sweetness and enhances the flavors.
• 2 tbsp poppy seeds: Adds a delightful crunch and is essential for that classic flavor.
• 1 ⅓ cups fresh blueberries: Bursts of sweetness in every bite.

Recipe Directions for Almond Flour Blueberry Lemon Poppy Seed Cake

Ready to bake? Making the Almond Flour Blueberry Lemon Poppy Seed Cake is a rewarding experience! Let’s dive into the simple steps to create this delightful treat. You’ll be amazed at how easy it is to whip this up!

1. Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch springform cake pan with parchment paper to ensure easy removal after baking. This step is crucial as it prevents the cake from sticking to the pan.
2. In a large mixing bowl, whisk together the eggs, avocado oil, pure maple syrup, lemon zest, lemon juice, and vanilla extract. Blend these wet ingredients until smooth and well combined. The mixture should be creamy and slightly frothy.
3. In another bowl, whisk together the almond flour, baking powder, and sea salt. This helps evenly distribute the leavening agent throughout the flour, ensuring a uniform rise.
4. Carefully transfer the dry ingredients into the bowl with the wet mixture. Stir until you achieve a thick and smooth batter. Make sure there are no lumps—this is key to a fluffy cake.
5. Gently fold in the fresh blueberries and poppy seeds using a rubber spatula. Be cautious not to overmix, as you want to keep the blueberries intact and juicy.
6. Pour the prepared batter into the lined cake pan and spread it evenly. Cover the top of the pan with aluminum foil; this prevents the top of the cake from browning too quickly.
7. Place the pan on the center rack of the preheated oven. Bake for about 60 minutes. After 60 minutes, remove the foil and continue baking for an additional 15 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. For best results, check the internal temperature using a digital thermometer. The cake should reach an internal temperature of 190 to 205 degrees Fahrenheit.
9. Once baked, remove the cake from the oven and allow it to cool completely in the pan. This can take about an hour. The cooling process is vital, as it helps the cake set properly.
10. Once cooled, carefully release the cake from the springform pan. Slice and serve the cake with a scoop of vanilla ice cream or fresh fruit for a delightful treat!

Recipe Notes about Almond Flour Blueberry Lemon Poppy Seed Cake

As you prepare to make the Almond Flour Blueberry Lemon Poppy Seed Cake, keep these tips in mind for a successful bake!

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you have a lot of leftovers, consider refrigerating it to extend its freshness.
• Freezing: You can freeze the cake for up to two months. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn.
• Pairing: This cake pairs beautifully with sweet vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Layering: For a more impressive presentation, consider making a layer cake by dividing the batter into two pans and layering with frosting or more blueberries.
• Variations: Feel free to experiment by adding nuts or different fruits like raspberries for an exciting twist!

Perfect Pairings for Almond Flour Blueberry Lemon Poppy Seed Cake

Serving the Almond Flour Blueberry Lemon Poppy Seed Cake can be just as delightful as baking it. Here are some wonderful ways to enjoy this cake:

• Brunch Delight: Serve it at brunch alongside fresh fruit, yogurt, and coffee for a light and refreshing meal.
• Picnic Treat: This cake is perfect for picnics! Slice it up and pack it in a portable container for an easy-to-eat dessert.
• Seasonal Celebrations: This cake shines during spring and summer gatherings. It’s a great addition to parties or family dinners to celebrate the season.
• Afternoon Snack: Enjoy a slice with your afternoon tea or coffee. The combination of flavors makes it a great pick-me-up.
• Special Occasions: Whether it’s a birthday or a holiday, this cake is a stellar centerpiece that impresses with both its taste and presentation.

FAQ

Conclusion

The Almond Flour Blueberry Lemon Poppy Seed Cake is truly a special treat that combines the nutty flavor of almond flour with the zestiness of lemon and the sweetness of blueberries. It’s a cake that brings joy to any occasion, whether it’s a casual gathering or a special celebration. I encourage you to try making this delightful dessert and share it with your loved ones. With every bite, you’ll appreciate the love and effort you put into baking this delicious cake.

Almond Flour Blueberry Lemon Poppy Seed Cake

The ultimate comfort food, the Almond Flour Blueberry Lemon Poppy Seed Cake is a delicious and healthy treat. This cake is perfect with its zesty lemon flavor, sweet blueberries, and delightful crunch of poppy seeds. It's a must-try for your next gathering!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• ⅔ cup Avocado Oil
• ⅔ cup Pure Maple Syrup
• 2 tbsp Lemon Zest
• 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
• 2 tbsp Poppy Seeds
• 1 ⅓ cups Fresh Blueberries

Equipment

• 8-inch Springform Cake Pan
• Digital Thermometer
• Parchment Paper

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Line an 8-inch springform cake pan with parchment paper to ensure easy removal after baking. This step is crucial as it prevents the cake from sticking to the pan.
2. In a large mixing bowl, whisk together the eggs, avocado oil, pure maple syrup, lemon zest, lemon juice, and vanilla extract. Blend these wet ingredients until smooth and well combined. The mixture should be creamy and slightly frothy.
3. In another bowl, whisk together the almond flour, baking powder, and sea salt. This helps evenly distribute the leavening agent throughout the flour, ensuring a uniform rise.
4. Carefully transfer the dry ingredients into the bowl with the wet mixture. Stir until you achieve a thick and smooth batter. Make sure there are no lumps—this is key to a fluffy cake.
5. Gently fold in the fresh blueberries and poppy seeds using a rubber spatula. Be cautious not to overmix, as you want to keep the blueberries intact and juicy.
6. Pour the prepared batter into the lined cake pan and spread it evenly. Cover the top of the pan with aluminum foil; this prevents the top of the cake from browning too quickly.
7. Place the pan on the center rack of the preheated oven. Bake for about 60 minutes. After 60 minutes, remove the foil and continue baking for an additional 15 to 30 minutes, or until a toothpick inserted in the center comes out clean.
8. For best results, check the internal temperature using a digital thermometer. The cake should reach an internal temperature of 190 to 205 degrees Fahrenheit.
9. Once baked, remove the cake from the oven and allow it to cool completely in the pan. This can take about an hour. The cooling process is vital, as it helps the cake set properly.
10. Once cooled, carefully release the cake from the springform pan. Slice and serve the cake with a scoop of vanilla ice cream or fresh fruit for a delightful treat!

Notes

• Storage: Store leftover cake in an airtight container at room temperature for up to three days. If you have a lot of leftovers, consider refrigerating it to extend its freshness.
• Freezing: You can freeze the cake for up to two months. Wrap it tightly in plastic wrap and then in foil to avoid freezer burn.
• Pairing: This cake pairs beautifully with sweet vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Layering: For a more impressive presentation, consider making a layer cake by dividing the batter into two pans and layering with frosting or more blueberries.
• Variations: Feel free to experiment by adding nuts or different fruits like raspberries for an exciting twist!

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.