Blueberry Poppy Seed Cake
Updated Aug. 20, 2021
- Total Time
- 1¼ hours, plus cooling
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Nonstick cooking spray
- ¾cup/150 grams granulated sugar
- ¼cup/62 grams unsalted butter, softened
- ¼cup/60 milliliters canola or other neutral oil
- 2large eggs
- ¾cup/165 grams sour cream
- 1¼teaspoons almond extract (optional)
- 1teaspoon vanilla extract
- ¾teaspoon kosher salt (Diamond Crystal)
- 1½cups/190 grams all-purpose flour
- 1½teaspoons baking powder
- ¼teaspoon baking soda
- 3tablespoons poppy seeds
- 1⅓cups/186 grams fresh blueberries
- 1tablespoon turbinado sugar
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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 ⅓ cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.
- Step 4
Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
- Step 5
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.
Private Notes
Comments
It's a home-made cake with butter, flour, sugar, and eggs. How is this processed, excuse me, "processed"?
I think your best bet is to not bake.
I rarely use Sour Cream and sub’ed unflavored, unsweetened Yogurt instead- equal measurements, as I do with other cakes and breads. My pantry was out of Poppy Seeds so I sub’ed Orange peal instead- equal measurement. This gave a hint of bright Citrus flavor and goes great with the Blueberries. Delightful cake, not too sweet- perfect to take to work with my lunch. This will go into my weekly rotation.
Made this exactly as the recipe instructed. So delicious and think the almond extract really enhances the flavor. We live at 4500 feet and it took the full 45 minutes.
Made this as I had some sour cream to use up. I used vegetable oil in place of the canola, frozen blueberries and added lemon zest as others have suggested. Very tasty!
Fantastic! The mix of oil and butter lends to a great crumb. I used about 40% of a local soft cake whole grain flour and I think this added even more downy softness to the cake. I baked this in a 8 inch pan and it rose up a good 2.5 inches… took at least 50 mins to bake all the way through. Since I’ve started storing poppy seeds in the freezer, I can’t get enough! I also doubled the turbinado sugar and sprinkled on a few tbsps of slivered almonds. Next time, maybe some nutmeg?
Advertisement