• Paisley Meekin

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!

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