Lemon Blueberry Poppy Seed Breakfast Cake
Loving these bright flavors for summer - this breakfast cake is light, easy to make and absolutely deliciously healthy.
2 cups flour (all-purpose, spelt or white whole wheat)
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup organic pure cane or turbinado sugar (I actually omitted this and did about a 1/4c of maple syrup - only bec I didn't have any sugar - because of this I added 1/2c of almond flour to offset the extra liquid)
1 cup unsweetened almond milk or oat milk or any milk!
1/3 cup olive oil
1 T lemon juice - fresh is best
zest of 1/2 a lemon
1 1/2 – 2 cups blueberries, fresh or frozen
1/2 t of poppy seeds
Preheat oven to 350 degrees F.
Mix wet ingredients.
Mix dry ingredients.
Combine wet & dry: Pour the wet mixture into the dry mixture and mix until just combined. Don’t overmix, over-mixing the batter tends to make the muffins less tender.
Add blueberries: Toss in the fresh or frozen blueberries and gently fold them into the batter.
You could make these into muffins - cooking for less time of course
I used my bread dish - baked for 40-45m or until knife comes out clean from the center.
If you make this snap a pic and post on Insta or FB - tag me at @portlandtrainerpaisley - I would love to see!