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.
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.
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.
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.
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.
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.
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.
For best results, check the internal temperature using a digital thermometer. The cake should reach an internal temperature of 190 to 205 degrees Fahrenheit.
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.
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!
