Blueberry Poppy Seed Almond Cakes with Lemon Coconut Cream
The Baker Who Kerns
The Baker Who Kerns
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Ingredients

  • For the cakes
  • 2 1/2 cups almond flour
  • 2 tbsp poppy seeds
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup canola oil
  • 1/3 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz blueberries

Instructions

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