Blueberry Lemon Poppyseed Cake

Lemon poppyseed cake is one of my Mom's recipes that the whole family looks forward to on special occasions. I decided to create my own version and add ground almonds and blueberries for added flavour and nutritional value.

If you are looking for a gluten free option, use millet flour instead of whole wheat flour. Also, you can swap out the maple syrup for honey if you prefer.

I planned to bake this in my spring form pan, but the batter started leaking out the bottom of the spring form, so my boyfriend quickly grabbed the 9x9 glass pan and we were able to transfer the batter with only a little bit of a mess to clean up. The cake was saved, and it would have been much worse it the batter leaked out and dripped inside the oven. My oven runs hot, so I baked this at 325°F for 38 minutes (which is the same time and temperature for a pan of brownies). You might need to bake this cake at 350°F, depending on your oven.

You can serve this with a dollop of Greek yogurt (or whipped cream) and fresh blueberries if you like, but the cake was so flavourful on its own, I didn't feel it needed anything else!

Serves 12


1/4 cup poppy seeds
1/4 cup skim milk
200g (2 cups) ground blanched almonds
3/4 cup whole wheat flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Zest of 2 lemons
Juice of 2 lemons
2/3 cup pure maple syrup
1/4 cup coconut oil
3 eggs
1/2 tsp pure vanilla extract
1 1/2 cup fresh blueberries
Canola spray, for greasing pan


Soak poppyseeds in skim milk for 1 hour.

Preheat oven to 325°F, and grease a 9x9 inch cake pan with canola oil spray.

In a large bowl, combine ground almonds, flour, salt, baking soda and baking powder.

In a medium bowl, combine lemon zest, juice, maple syrup, coconut oil, eggs, poppy seeds/milk and vanilla. Blend together with a hand mixer.

Pour wet ingredients into dry, and mix to combine. Fold blueberries in.

Pour batter into cake pan and bake for 38 to 40 minutes. Top of cake will be golden brown and firm to touch when baked. Allow to cool in pan before serving.


Calories 258
Fat 15.5g
Carbohydrates 26.0g
Fibre 3.2g
Sugars 14.5g
Protein 6.6g

If you're looking for more almond flour recipes, you might also like:
Almond Orange Cupcakes
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