Blueberry Poppyseed Cake

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 From NYT Cooking: "This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it’s just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract."

At the last moment I realized my blueberries had gone bad, so I subbed frozen raspberries - honestly might be better than blueberries! Either way, this cake was so good.

  • Nonstick cooking spray
  • ¾ cup/150 grams granulated sugar
  • ¼ cup/62 grams unsalted butter, softened
  • ¼ cup/60 milliliters canola or other neutral oil
  • 2 large eggs
  • ¾ cup/165 grams sour cream
  • 1 ¼ teaspoons almond extract (optional)
  • 1 teaspoon vanilla extract
  • ¾ teaspoon kosher salt (Diamond Crystal)
  • 1 ½ cups/190 grams all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons poppy seeds
  • 1 ⅓ cups/186 grams fresh blueberries
  • 1 tablespoon turbinado sugar

Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan or 9-inch round pan with cooking spray and line the base with parchment paper.

In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.

Add the flour, baking powder, baking soda and poppy seeds. Mix on low speed until just combined, then fold in 1 cup/140 grams blueberries with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.

Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.

Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.

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