Prep time: 10 min • Cook time: 40 min • Yield: 12 servings

Ingredients

• ½ cup coconut flour
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 6 eggs
• ½ cup coconut oil, melted
• ¼ cup honey
• ½ tablespoon pure vanilla extract
• Zest of 1 lime
• 2 tablespoons lime juice
• 1½ tablespoons poppy seeds
• 1¼ cup fresh blueberries (or frozen, defrosted)

Directions

1. Preheat the oven to 350 degrees.
2. In a small bowl, mix coconut flour, salt, and baking soda with a fork. Set aside.
3. In a large bowl, whisk eggs, coconut oil, honey, vanilla, lime zest, and lime juice until smooth. Stir in flour mixture, poppy seeds, and blueberries until just combined.
4. Grease an 8 x 8 inch square pan with coconut oil, and then dust with coconut flour.  Pour batter into pan and spread into corners with a rubber scraper.  Bake until lightly golden and a toothpick inserted into the center comes out clean, about 35-40 minutes.
5. Cool the cake in the pan, and then cut into 12 squares.  Store covered in the refridgerator or at room temperature.

Notes Serve this coffee cake alongside Berry-Nice Chicken Salad for brunch. Substitute raspberries or strawberries for the blueberries-or replace the lime juice and zest with lemon.