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!

This post does contain affiliate links. 🙂

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.

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Healthy Lemon Poppy Seed Bundt Cake with Blueberries

April 25, 2018

by peanutbutterpluschocolate

Cuisine gluten-free, refined sugar-free

Category Cakes and Pies Dips, Frostings and Cookie Doughs Gluten Free

Persons

14

Serving Size

1/14

Ingredients

Bundt Cake

• 2 1/2 c gluten-free baking flour
• 1/2 c vanilla protein powder PEScience 30% off code PBCHOCO
• 1 c Swerve Sweetener, Granular
• 3 tbsp Spice Select Whole Poppy Seeds
• 1 tsp baking powder
• 1 tsp baking soda
• 1/8 tsp salt
• 4 eggs, room temp
• 1 1/2 c milk
• 1/2 c coconut oil, melted
• 1 tsp vanilla extract
• juice and zest of 2 lemons
• 1 c blueberries + 2 tbsp tapioca flour or flour of choice for tossing

Lemon Glaze

• 1/2 c Swerve Sweetener, Confectioners
• 2 tbsp lemon juice

Others

• Nordic Ware Platinum Collection Anniversary Bundt Pan

Instructions

• Preheat oven to 350 F and prepare a standard size bundt cake pan with non-stick spray and set aside.
• In a large mixing bowl, stir together the lemon juice, zest and milk then set aside.
• 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.
• In a large bowl, toss the blueberries in tapioca flour or flour of choice until completely coated. Fold the blueberries into the batter.
• 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.
• Once cake has cooled, stir together the glaze ingredients and drizzle over cake. Serve.

Nutrition Facts

Healthy Lemon Poppy Seed Bundt Cake with Blueberries

Serves: 14

Amount Per Serving: 1/14
Calories		215
% Daily Value*
Total Fat 11g		16.9%
	Saturated Fat	0
	Trans Fat
Cholesterol		0
Sodium		0
Total Carbohydrate 39g		13%
	Dietary Fiber	0
	Sugars 1g
Protein 6g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Peanut Butter + Chocolate

Tags

bundt cake,

gluten-free,

lemon,

refined sugar free

https://peanutbutterpluschocolate.com/healthy-lemon-poppy-seed-cake-with-blueberries/