Whole Lemon with Blueberry and Pistachio

Directions

1. Preheat oven to 350F. Spray a 6 inch cake pan with cooking spray and line bottom with a parchment round.
2. Wash and boil lemon on medium heat for 1 hour until very soft.
3. Let lemon cool cut enough to handle and place in a food processor or high speed blender. Puree until well combined.
4. In a medium bowl, combine eggs and sugar. Add in the baking powder and almond flour. Fold in lemon puree. Add in poppy seeds and most of the blueberries and pistachios. Mix together ingredients until well combined or until no lumps remain.
5. Transfer mixture into prepared pan and smooth the top. Top with remaining blueberries and pistachios, lightly pressing each piece into the batter for full adhesion. Bake until edges are golden and a knife inserted comes out clean, 45-50 minutes.
6. Allow cake to cool completely before removing from pan and serving.