• 4 cups almond flour
  • ½ cup rapeseed oil or ghee
  • 3 tbsp poppy seeds
  • ½ cup honey or maple syrup
  • ½ tsp salt
  • 2 small lemons
  • 1 tsp baking powder
  • 3 large eggs
  • ½ tsp baking soda
  • 1 cup blueberries


Preheat oven to 350. Combine flour, poppy seeds, salt, baking powder and baking salt in a large bowl and set aside. Heat the oil and honey in a sauce pan on very low heat until combined. Grate the zest from the lemons and add to the honey mixture. Add the juice of 1 ½ lemons. Add the batter to the bowl with the dry ingredients. Beat the eggs and fold them into the batter together with the blueberries. Stir gently with a wooden spoon until combined. Grease an 8inch spring form cake tin and add the batter to it.

Bake about 40-50 minutes or until golden brown on the outside and baked all the way through. You can cover the cake with foil during the last 15 minutes of the baking time if it starts looking burned. Remove from oven and let cool at least 30 minutes

Blueberry Cake