Poppy Seed Blueberry Cake by @lojdovale

45 min

8 servings

🌾

80 g

Spelt flour

🌱

50 g

Ground poppy seeds

🥣

300 g

Greek yogurt

🥚

2 count

Eggs

🫙

5 ml

Baking powder

🍬

Sweetener

🫐

100 g

Blueberries

🥣

200 g

White yogurt

  1. Preheat

    Preheat the oven to 170°C (340°F).

  2. Combine
    • spelt flour
    • ground poppy seeds

    Combine the spelt flour and ground poppy seeds in a mixing bowl.

  3. Add
    • plain Greek yogurt
    • egg

    Add the Greek yogurt and eggs, then stir until a smooth batter forms.

  4. Stir
    • baking powder
    • sweetener

    Stir in the baking powder and sweetener to taste.

  5. Fold
    • blueberries

    Fold 100 g of blueberries into the batter.

  6. Transfer

    Transfer the batter to a small cake pan.

  7. Bake

    Bake for about 30 minutes at 170°C (340°F).

  8. Cool

    Let the cake cool completely before topping it.

  9. Spread
    • plain yogurt
    • sweetener

    Sweeten the plain yogurt to taste and spread it over the cooled cake.

  10. Step
    • blueberries

    Finish the cake with the remaining fresh blueberries.

Poppy Seed Blueberry Cake by @lojdovale

45 min

8 servings

🌾

80 g

Spelt flour

🌱

50 g

Ground poppy seeds

🥣

300 g

Greek yogurt

🥚

2 count

Eggs

🫙

5 ml

Baking powder

🍬

Sweetener

🫐

100 g

Blueberries

🥣

200 g

White yogurt

Preparation Steps

  1. Step 1/10

    Preheat the oven to 170°C (340°F).

  2. Step 2/10

    Combine the spelt flour and ground poppy seeds in a mixing bowl.

    🌾spelt flour
    🌱ground poppy seeds
    🥣mixing bowl
    🥄mixing spoon

  3. Step 3/10

    Add the Greek yogurt and eggs, then stir until a smooth batter forms.

    🥣plain Greek yogurt
    🥚egg
    🥣mixing bowl
    🥄mixing spoon

  4. Step 4/10

    Stir in the baking powder and sweetener to taste.

    🫙baking powder
    🍬sweetener
    🥣mixing bowl
    🥄mixing spoon
    🥄measuring spoon

  5. Step 5/10

    Fold 100 g of blueberries into the batter.

    🫐blueberries
    🥣mixing bowl
    🥄mixing spoon

  6. Step 6/10

    Transfer the batter to a small cake pan.

    🍰cake pan
    🥄mixing spoon

  7. Step 7/10

    Bake for about 30 minutes at 170°C (340°F).

    🍰cake pan

  8. Step 8/10

    Let the cake cool completely before topping it.

    🍰cake pan

  9. Step 9/10

    Sweeten the plain yogurt to taste and spread it over the cooled cake.

    🥣plain yogurt
    🍬sweetener
    🥣mixing bowl
    🥄mixing spoon

  10. Step 10/10

    Finish the cake with the remaining fresh blueberries.

    🫐blueberries

Composition

Ingredients

Types

Grains, Seeds, Eggs, Leavening agents, Sweeteners, Fruit

Ingredients

Spelt flour, Ground poppy seeds, Greek yogurt, Eggs, Baking powder, Sweetener, Blueberries, White yogurt

Notes

Spelt flour (fine (hladká špaldová mouka)), Greek yogurt (white, for the batter), Sweetener (flavdrops or other sweetener, to taste, for the batter, for the cream topping), Blueberries (for the batter, amount not given, for garnish), White yogurt (for the cream topping)

Allergens

gluten, eggs

Dietetics

Dietary regimen

Vegetarian, Gluten-conscious

Calories

180 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 17g, Fat: 8g, Fiber: 3g, Sugar: 5g

Nutritional Information

Minerals

Calcium: 125mg, Iron: 1.6mg

Vitamins

Vitamin B12: 0.5µg, Vitamin C: 2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, mixing spoon, cake pan, measuring spoon

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Breakfast, Snack, Brunch, Dessert

Origin

Source

Platform

instagram

Original Creator

@lojdovale

Origin

Cuisine

Czech, European

Geographic

Czech Republic, Central Europe

Various

Aspect

Texture

Moist, Soft, Creamy, Tender

Flavors

Sweet, Tangy, Nutty, Fruity, Fresh

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in warm conditions because of the yogurt topping), fridge : 3 days (Store in an airtight container,Keep below 4°C (39°F)), freezer : 1 month (Freeze individual slices without the yogurt topping,Thaw in the fridge before serving)