Wild Blueberry Lemon Poppy Seed Cake with Whipped Coconut Cream

This Wild Blueberry Lemon Poppy Seed Cake with Whipped Coconut Cream is a delectable sweet treat.

4.5 from 2 reviews
Wild Blueberry Lemon Poppy Seed Cake with Whipped Coconut Cream
Makes 1 (8-inch) round cake
  • ½ cup unsweetened nondairy milk
  • 2 teaspoons ground flax seed (flax meal)
  • 1½ cups white whole-wheat four or whole-wheat pastry flour
  • ½ cup almond meal or almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 2 tablespoons poppy seeds
  • 1 cup maple syrup
  • ⅓ cup canola oil or olive oil
  • 1 lemon, zested
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon ground vanilla beans or 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups fresh wild blueberries, divided
  • Whipped Coconut Cream
  • Garnish: edible flowers, fresh mint leaves
  1. Preheat oven to 350˚F. Cut an 8-inch circle of parchment paper. Grease the bottom and sides of an 8-inch round cake pan with coconut oil or vegan butter or shortening and press parchment round into bottom of pan. Dust sides of pan with flour, and tap to remove excess.
  2. In a large liquid measuring cup, whisk together milk and flax seed until frothy; set aside.
  3. In a large mixing bowl, whisk together whole-wheat flour, almond meal or almond flour, baking powder, salt, and poppy seeds.
  4. To milk mixture, add maple syrup, canola or olive oil, lemon zest and juice, ground vanilla beans or vanilla extract, and almond extract, and whisk wet ingredients together until incorporated.
  5. Add milk mixture to flour mixture, and stir gently until evenly incorporated. (Batter will be lumpy; do not over-stir.) Fold in 1 cup blueberries. Pour batter into prepared cake pan, and bake on center rack until golden brown and a wooden pick inserted into center comes out clean, 40 to 45 minutes.
  6. Transfer cake to cooling rack, and let cool in pan for 10 minutes. Run a butter knife along inside edge of pan to loosen cake from sides, if necessary. Invert onto cooling rack, and tap bottom of pan to release cake. Remove parchment, and let cake cool completely.
  7. Spread Whipped Coconut Cream over cake, and top with remaining 1 cup blueberries. Garnish with edible flowers and mint leaves, if desired.

4.5 from 2 reviews
Whipped Coconut Cream
Makes 1 cup
  • ½ cup cold coconut cream*
  • 2 tablespoons confectioner’s sugar
  • ¼ teaspoon ground vanilla beans or 1 teaspoon vanilla extract
  1. With a mixer, beat coconut cream, confectioner’s sugar, and ground vanilla or vanilla extract at low speed for about 30 seconds. Increase to high speed, and beat until soft peaks form.
*Refrigerate 1 can of full-fat coconut milk overnight, then open the can and skim the cream off the top, reserving coconut water for another use. So Delicious Original Culinary Coconut Milk solidifies when refrigerated, eliminating the need to skim off the cream before whipping.
Previous articleGuardian of History: The Charlotte Inn
Next articleSummer Vegetable Succotash


  1. Very tasty without the coconut cream (or any cream at all) which to my taste does not enhance the cake, instead just mutes the flavors. I also find that the coconut flavor does not go with non-tropical flavors like blueberry. I know it’s meant to replace dairy cream. However dairy cream has a neutral flavor that matches anything. Coconut has a very particular flavor which isn’t neutral enough and isn’t a good replacement for dairy cream in many cases.


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.