Get ready to tantalize your taste buds with the most irresistible cake you'll ever bake! This Blueberry Lemon Poppy Seed Almond Cake is a perfect symphony of flavors that will make your kitchen smell like a gourmet bakery and your guests begging for the recipe. Imagine a moist, tender cake bursting with juicy blueberries, zesty lemon, and a delightful crunch of poppy seeds - this isn't just a dessert, it's an experience that will transport you to culinary bliss with every single bite!
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 cake
Ingredients
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 1 cup blueberries
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, all-purpose flour, sugar, poppy seeds, baking powder, and salt. Whisk together until all dry ingredients are well mixed.
- In another bowl, beat the eggs until frothy. Add the melted unsalted butter, milk, lemon juice, and lemon zest. Mix well until all wet ingredients are fully combined.
- Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter without breaking them.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, you can dust the top with powdered sugar or serve it plain. Slice and enjoy your Blueberry Lemon Poppy Seed Almond Cake!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter - this can lead to a tough, dense cake. Mix just until ingredients are combined.
- Gently fold blueberries into the batter to prevent them from breaking and sinking to the bottom.
- Check the cake's doneness by inserting a toothpick - a few moist crumbs are perfect, but no wet batter.
- Let the cake cool completely before slicing to help it set and maintain its structure.
- For extra flavor, try toasting the poppy seeds lightly before adding them to the batter.
- Store the cake in an airtight container to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 110mg
