Lemon blueberry cake with vegan frosting

So I was told this was the best thing I have baked so far... it most def was super moist, sweet and the frosting was amazing

recipe follows 

Ingredients:

4 cups almond meal 

3 tbsp poppy seeds

1/2 tsp salt 

1/2 tsp baking soda 

1 tsp baking powder 

1/2 cup butter

1/2 cup honey

2 small lemons

3 eggs

1 cup blueberries 

Icing:

1 cup vegan cream cheese

2 tbsp maple syrup

1 tbsp vanilla extract 

preheat oven to 350

combine all the powders and flours 

on low heat combine the honey and butter in a sauce pan, add lemon zest from the 2 lemons and squeeze the juice of one lemon in 

mix in with dry ingredients 

beat eggs and fold into mix 

fold in the one cup of blueberries 

butter and flour an 8 inch cake pan 

pour in mixture and bake for 45-50 minutes. take out when the cake is golden and a little crispy ontop

to make the icing

combine all ingredients, place cake in fridge for 10 min before putting the icing on

place one cup of blueberries on top

voila! you can keep it at room temp for about 3 days and then place in the fridge because of the icing

*recipe adapted from green kitchen stories