In the Kitchen with Carly Flynn

Blueberry, Lemon, Poppy Seed & Almond Cake

Blueberry, Lemon, Poppy Seed & Almond Cake

Carly Flynn
/ Categories: Kitchen

Meet sponge cake’s distant relative, only grain-free, sugar-free, dairy-free, optionally vegan and much, much tastier!

Serves 8-10




4 cups almond flour

3 tbsp poppy seeds

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1/2 cup rapeseed oil or ghee

1/2 cup honey or maple syrup

2 small organic lemons

3 large eggs (replace with chia seeds* if you are vegan)

2 cups blueberries (save half for topping)


1 cup Turkish yogurt, drained (use vegan cream cheese if you are vegan)

2 tbsp honey or maple syrup

1 tsp vanilla extract



Make cake:

  1. Preheat oven to 180°C
  2. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside
  3. Heat oil and honey in a saucepan on very low heat until combined
  4. Grate the zest from 2 lemons and add into the honey/oil batter. Cut lemons in half and squeeze the juice from three halves into the mixture. Save the last half for the glazing
  5. Combine the batter with the bowl of dry ingredients.
  6. Beat the eggs in a separate bowl, and then fold them, and 1 cup of blueberries into the cake mixture. Stir gently with a wooden spoon until combined
  7. Grease a 20cm cake tin, and pour the cake mixture in.
  8. Bake for about 40-50 minutes or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time if it starts looking burned)
  9. Remove from oven and let cool for at least 30 minutes before removing the sides
  10. When the cake has cooled completely, cover it with glazing (recipe follows), top with the remaining blueberries and serve


Make glazing:

1. Thicken yogurt by draining through a milk cloth or coffee filter for about 10 minutes

2. 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


Alternative suggestions:

  • You can replace 3 eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes
  • You could also just serve the cake with blueberries and yogurt on the side

Recipe courtesy of Blueberries NZ

Previous Article Raw Blueberry Cheesecake
Next Article 5-Minute Blueberry Coconut Frozen Yoghurt
764 Rate this article:

Please login or register to post comments.