Blueberry Poppy Seed Lemon Cake in a Bowl
THM:S, low carb, sugar free, gluten/nut free
Serves: 1
  1. With a fork, whisk the wet ingredients together in a small microwave-safe bowl (I used a 2-cup glass Pyrex bowl). Add the dry ingredients and mix until well combined. Add the blueberries and gently stir in. I use frozen blueberries because I always have them on hand and don't feel like thawing them first, but if you use fresh blueberries, you probably won't have to microwave the cake as long. Microwave for 2½ - 3½ minutes or until the top is almost dry (this varies according to the flour you use as well as personal preference). Alternately, I'm sure you could bake this at 350 degrees F until the top is just dry and a toothpick comes out mostly clean. Top with cream cheese if desired, and enjoy!
Recipe by Briana Thomas at