Indulge in the light and airy goodness of this Lemon & Blueberry Poppy Seed Plumcake, a perfect blend of zesty lemon and sweet blueberries. This gluten-free and butter-free treat is a delightful option for anyone looking for a healthier dessert that doesn’t compromise on taste. With the added crunch of poppy seeds, each bite offers a burst of flavors and textures, making it a refreshing choice for all seasons.
Why You’ll Love This:
This plumcake is not only fresh and flavorful but also caters to specific dietary needs without sacrificing taste or texture. The combination of lemon and blueberries provides a perfect balance of tartness and sweetness, while the poppy seeds add a pleasant crunch. It’s a quick and easy recipe that results in a moist, light cake, ideal for those who appreciate a less indulgent yet equally satisfying dessert.
Perfect Occasion:
This Lemon & Blueberry Poppy Seed Plumcake is ideal for spring and summer gatherings, afternoon teas, or as a light dessert following a family meal. It’s also great for brunches or as a tasty treat to enjoy with your morning coffee. Given its gluten-free nature, it’s a thoughtful option for parties where guests might have dietary restrictions.
Decoration Tips:
For a beautiful presentation, dust the top of the plumcake with powdered sugar or drizzle with a simple lemon glaze made from powdered sugar and lemon juice. Garnish with additional fresh blueberries and lemon zest to enhance the visual appeal and add a touch of freshness. Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Ingredients:
- Eggs (2)
- Gluten-free flour suitable for cakes (100g)
- Sugar of choice or erythritol (40g)
- Juice of 1 lemon
- Olive oil (30g)
- Baking powder (1/2 packet)
- Poppy seeds
- Blueberries (as desired)
Instructions:
- Start by preheating your oven to 175 degrees Celsius (347 degrees Fahrenheit) and prepare a cake mold by lining it with parchment paper.
- In a mixing bowl, whisk together the eggs and sugar until well combined.
- Gradually mix in the olive oil, then blend in the lemon juice.
- Sift the gluten-free flour and baking powder into the mixture, ensuring no lumps remain. Stir in the poppy seeds and gently fold in the blueberries.
- Pour the batter into the prepared mold and smooth the top.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the plumcake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Enjoy this delightful Lemon & Blueberry Poppy Seed Plumcake, a refreshing and light treat that’s as pleasing to the palate as it is to the eye!
