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Recipe by Erin Grunstein

Blueberry Poppyseed Cake

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Blueberry Poppyseed Cake
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Gluten - Wheat - Tree nuts - Egg
1 Hour, 10 Minutes
Diets
- Vegetarian - Pescatarian - Salt Free

Melt in your mouth and delicious!

Ingredients

Main ingredients

  • 3 tablespoons poppy seeds

  • 2 pints blueberries

  • 1/2 cup chopped pecans

  • 4 tablespoons brown sugar

  • 1 teaspoon cinnamon

Directions

Prepare the Cake

1.

Preheat oven to 350 degrees Fahrenheit. Grease and flour a bundt pan.

2.

Mix together eggs, sugar, oil, almond milk and vanilla.

3.

Mix together two and a half cups flour and baking powder. Add flour mixture to wet ingredients.

4.

Mix in poppy seeds. Toss blueberries with one-third cup flour and mix into batter.

5.

In a separate bowl, mix together pecans, cinnamon and brown sugar.

6.

Add half of pecan mixture to the prepared bundt pan and spread evenly. Pour in half of batter. Sprinkle on remaining pecans and top with the rest of the batter.

7.

Bake for about 60 minutes.

Recipe tags

blueberries blueberry cakes coffee cakes dairy free Erin Grunstein erin.eats.mtl mohn muhn non-dairy desserts nuts pareve parve pecans poppy seeds poppyseeds summer
Blueberry Poppyseed Cake

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