Vitamin C, is a natural skin protectant and a delicious addition to this Meyer Lemon Blueberry Poppyseed Cake.

LEMONS ARE AN ESSENTIAL FRUIT IN THE KITCHEN AND BENEFICIAL TO OUR OVERALL HEALTH.

Did you know your body does not make Vitamin C? That’s why it’s important to get enough of it from the foods you eat. Lemons for example are packed full of beneficial Vitamin C.

What makes Vitamin C so great? To begin with, Vitamin C stimulates the production of white blood cells which are essential for proper for immune function. A healthy immune system can protect you from colds and the flu. And as an antioxidant, Vitamin C helps to fight free radicals that can lead to chronic diseases.  

LEMONS ALSO PROVIDE BEAUTY BENEFITS FROM THE INSIDE OUT. BY COMBATING FREE RADICALS, LEMONS HELP TO KEEP YOUR SKIN LOOKING OH-SO-FRESH.

Vitamin C keeps your skin baby-soft by helping your body to produce collagen, which keeps our skin supple and wrinkle free. 

That said, a full cup of lemon juice contains 187 percent of your daily recommended serving of vitamin C, and don’t forget the zest!

DID YOU KNOW THAT A MAJORITY OF A LEMON’S HEALTH BENEFITS CAN BE FOUND IN THE PEEL?

That’s right! The peel of a lemon is a vitamin powerhouse. Lemon peels have as much as 10 times more vitamins than just the juice. Along with Vitamin C, the zest also packs Vitamin A, beta carotene, folate, calcium, magnesium, and potassium.

So try adding zest to top your favorite meals from oatmeal and salads to smoothies and fish. And while you’re getting zesty, try this zesty Meyer Lemon and Blueberry Poppyseed Cake…. so delicious!

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Meyer Lemon Blueberry Poppyseed Cake

INGREDIENTS

• 4 cups almond flour

• 1 /3 cup coconut oil

• 1/3 cup local honey or maple syrup

• 1/4 cup applesauce

• 2 Meyer lemons; juiced and zested

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon pink Himalayan salt

• 1/4 cup poppyseeds

• 3 flax eggs (3 Tablespoons flax meal plus 8 Tablespoons water; stir and let sit 5 minutes; real eggs will work too)

• 1.5 cups blueberries

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DIRECTIONS

Preheat the oven to 350°F. Place parchment paper at the bottom of a 8” cake pan and grease the sides with coconut oil. Whisk together dry ingredients, then on the stove top, simmer coconut oil, honey, applesauce, lemon juice (and zest) till liquid. Stir contents from stove top into dry ingredients. Mix well. Add remaining flax eggs. Fold in blueberries.

“Pour” batter (it will be very thick) into a prepared pan and bake 45-50 minutes. Allow to cool before removing from pan.