Lemon Poppyseed Blueberry Muffin Cake

Lemon-Poppyseed-Blueberry-Muffin-Cake. Thats a mouthful. Literally.

When you’re eating healthy or  “clean” (whatever you wish to call it), its pretty vital to have some alternative recipes for treats and desserts, so that you don’t derail and go too far off the tracks. When I mean alternative, I’m talking usually gluten, dairy and refined sugar free. With ingredients that have some benefits and aren’t filled with complete junk. Recipes that will hit your sweet spot without being TOO sweet, if you know what I mean. Hello sugar high! We don’t want any of that.

When I was growing up lemon poppyseed muffins were my absolute favorite treat. I wasn’t too into cake or chocolate as a kid. But when we visited this certain grocery store, you better believe those little lemon poppyseed muffins in that plastic tray were in the cart. I always felt like they were my special treat, because what other kid REALLY loved lemon poppyseed muffins like that? Like it was some well kept secret or something.

Its been quite some time since I’ve indulged in anything lemon poppyseed, and I had to try this recipe I saw on Pinterest (Thank you Kitchen Green Stories). It did NOT disappoint. I tweaked it just a bit for the ingredients I had on hand and make it a little more user friendly. I like recipes where you can just throw it all in 😉

NOTE: this muffin cake was AMAZING cooled and eaten the next day. It tasted just like a muffin! And next time I will do without the drizzle!

 

Lemon Poppyseed Blueberry Muffin Cake
(Dairy Free, Gluten Free)

INGREDIENTS
4 CUPS OF ALMOND FLOUR
2 TBSP POPPYSEEDS
1/2 TSP SALT
1 TSP BAKING SODA
1/2 CUP OF COCONUT SUGAR
1/4 CUP MAPLE SYRUP
1/4 CUP GRAPESEED OIL
2 ORGANIC LEMONS
3 EGG
3/4 CUP OF FROZEN (OR FRESH) BLUEBERRIES
1/2 TSP COCONUT OIL
Directions:
Preheat your oven to 350*. Then in an electric stand mixer (or large mixing bowl) mix together all of the dry ingredients. Grate the zest of one of the lemons into the mixing bowl, then squeeze in the juice from 1 1/2 of the lemons.  Add in eggs and grapeseed oil . Mix until well combined. Once the batter (this is a pretty thick batter almost dough-like) is mixed well, gently fold in the blueberries. Grease an 8in square pan with coconut oil. Poor the batter into the pan evenly, spread around with a spatula if needed. Bake for 35 minutes. Let cool and enjoy! We liked this best the next day, after competely cooling.

Optional Drizzle (I will ommit this next time but am including it because it’s pictured in the photo. Way too sugary for this mama and this muffin cake was PERFECT naked), next time I will swap try swapping with coconut sugar and halving the recipe. Maybe even trying a can of coconut cream and only 1/4 cup of coconut sugar:

In a high powered blender mix together 1/2 cup organic powdered cane sugar, 2 TBSP coconut oil, 3 TBSP milk alternative (I use almond), 1 TBSP lemon zest, juice from 1/2 lemon, 2 tsp arrowroot powder and 1/4 tsp vanilla. Blend until smooth and no visible chunks. Once its finished, poor into a small storage container and let cool (if you are running in a high powdered blender it will get warm). Once it is cool you have the option of drizzling over your slice of cake!

Almond Flour-Almond flour is high in monounsaturated fats which helps increase cardiovascular health. Almond flour is also great for diabetics because of the low glycemic properties. Macro and micro nutrients also make it an energy booster and can help in weight loss.

Blueberries: Blueberries are awesome for brain and cognitive function. Blueberries have cardiovascular benefits and blood sugar benefits as well due to their high antioxidant load (which gives the berries their deep, purple/blue color).