There’s something truly special about a cake that’s not only delicious but also caters to dietary needs. Our gluten-free blueberry poppyseed cake is just that – a delightful treat that everyone can enjoy. Picture this: a soft, moist cake dotted with juicy blueberries and the subtle crunch of poppy seeds, all topped with a sweet and tangy lemon glaze. It’s the kind of dessert that makes you want to savor every bite. Whether you’re avoiding gluten or just love a good homemade cake, this recipe is a winner. Ready to bake a cake that’s both scrumptious and inclusive? Let’s get started!
Methods
Preheat the oven to 180°C. Grease an 18 – 20 cm spring release round cake tin and line with baking paper.
Using a mixer, beat the butter and sugar until light and fluffy, then add the egg and mix in.
Add the poppy seeds to the flour, and mix into the butter mixture with the milk. Pour the batter into the cake tin. Sprinkle the Blueberries on top. Bake for 30 minutes.
Add the syrup ingredients together and heat to dissolve the sugar. Serve the cake with the Blueberry Syrup and whipped cream or Vanilla ice cream
