Recipe: Lemon, Poppy Seed and Blueberry Cake

Are you a fan of lemon cake and feel like baking this weekend in preparation for December? Then you’ve got to try out this delicious and slightly healthier version of a Lemon and Poppy Seed Cake featuring some Blueberries too! It’s very easy to make, is nice and rich in flavour and super moist- perfect with a cup of coffee or tea šŸ™‚

Enjoy!

Processed with VSCO with a5 preset

 

Ingredients:

50g unsalted butter

50g coconut oil

3/4 cup caster or white sugar

2 large eggs

1 cup buttermilk

2 lemons

2 tbsp Poppy Seeds

1/2 cup blueberries

1/2 tsp salt

1/2 tsp baking powder

2 cups plain flour

Procedures:

  1. Mix together the coconut oil, butter and sugar until fluffy. Beat in 1 egg at a time.
  2. Add the zest and juice of 2 lemons and the buttermilk. Mix well to combine.
  3. Add flour, baking soda and salt and mix thoroughly. Make sure to not over-mix, otherwise the cake will become chewy.
  4. Add in the Poppy seeds and blueberries into the batter. Feel free to add more or less of each, depending on your own preference.
  5. Pour the batter into a lined baking tray and bake at 180 degrees C for 30-40 minutes or until lightly golden on top and when a toothpick inserted into the center of the cake comes out clean.
  6. Let the cake cool a bit and enjoy!

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