Healthy Lemon Poppy Seed Cake with Blueberries

Healthy Lemon Poppy Seed Cake with Blueberries

A deliciously moist lemon poppy seed cake bursting with blueberries and glazed with a tangy lemon frosting. Believe it or not, this cake is made sugar-free and gluten-free! This is one recipe you don’t want to miss!

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I can’t think of a better way to wrap up the winter than to jump right into spring with this lemon poppy seed cake. Every bite is full of tender blueberries and sweet lemon frosting.

Can you believe this cake was my very first tradition bundt cake. Not just on the blog but like ever. I am beyond pleased with how this cake turned out. I love how fancy bundt cakes look without having to put in as much time as frosting and layering a traditional cake. This bundt cake was really simple to make. In fact, after I made it, I was so upset with myself not making one sooner. If you have never tried making a bundt cake, what are you waiting for? I bought my pan from Amazon just like this one: Nordic Ware Platinum Collection Anniversary Bundt Pan

The density of this cake is out of this world. It’s so moist and delicious, it’s hard to believe this cake is gluten-free and refined sugar-free.

Healthy Lemon Poppy Seed Bundt Cake with Blueberries

Category: dessert, snack

Cuisine: gluten-free, refined sugar-free

Yield: 14

Serving Size: 1/14

Calories per serving: 215

Fat per serving: 11g

Carbs per serving: 39g

Protein per serving: 6g

Sugar per serving: 1g

Healthy Lemon Poppy Seed Bundt Cake with Blueberries

Ingredients

Instructions

  1. Preheat oven to 350 F and prepare a standard size bundt cake pan with non-stick spray and set aside.
  2. In a large mixing bowl, stir together the lemon juice, zest and milk then set aside.
  3. Place all the dry ingredients into a mixer: flour, protein, sweetener, poppy seeds, baking soda, baking powder and salt. Stir until combined. Add in the eggs, coconut oil and the milk/lemon juice mixture and beat until no dry spots remain.
  4. In a large bowl, toss the blueberries in tapioca flour or flour of choice until completely coated. Fold the blueberries into the batter.
  5. Transfer the batter to the bundt cake pan and bake for 34-40 minutes or until a toothpick comes out clean. Try not to overtake. Top should start to turn golden brown.
  6. Once cake has cooled, stir together the glaze ingredients and drizzle over cake. Serve.
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