Blueberry Poppy Seed Cake: A Fluffy One-Bowl Delight

Blueberry Poppy Seed Cake: A Fluffy One-Bowl Delight

This effortless one-bowl cake recipe showcases vibrant blueberries and nutty poppy seeds in a light, airy batter infused with vanilla and almond essence, effortlessly prepared in mere minutes. Its transportable nature renders it an ideal choice for picnics, beach outings, or as a convenient breakfast option the following morning. The strategic blend of butter and oil not only imparts rich, complex flavor but, crucially, ensures exceptional moisture retention for up to several days when stored at room temperature. For those averse to almond extract, it can be omitted entirely, with additional vanilla extract substituting for the almond essence to maintain the cake’s aromatic profile.

Ingredients (Serves 8–10)

• 150g unsalted butter, softened to room temperature

• 150g granulated sugar

• 2 large eggs, room temperature

• 1 tsp almond extract (optional, see note)

• 1 tsp vanilla extract

• 200g all-purpose flour (spooned and leveled)

• 1 tsp baking powder

• ½ tsp fine sea salt

• 100ml whole milk, room temperature

• 100g fresh blueberries, rinsed and gently drained

• 2 tbsp poppy seeds, lightly toasted (recommended for enhanced texture)

Instructions

1. Prep & Preheat: Preheat oven to 175°C (350°F). Line an 8-inch round cake pan with parchment paper and lightly grease the sides. In a medium bowl, sift together the flour, baking powder, and salt; set aside to aerate dry ingredients.

2. Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar on medium speed until pale and fluffy (3–4 minutes). This step incorporates air, ensuring the cake’s tender crumb.

3. Add Eggs & Extracts: Reduce mixer speed to low. Add the eggs one at a time, beating well after each addition to ensure complete emulsification. Then, stir in the almond extract (if using) and vanilla extract, mixing until smooth.

4. Alternate Wet & Dry Ingredients: Gradually alternate adding the sifted dry mixture and milk to the batter, beginning and ending with dry ingredients. Start with ½ the flour mixture, pour in ½ the milk, mix until just combined, then repeat with the remaining dry ingredients and milk. Avoid overmixing to preserve the batter’s lightness.

5. Incorporate Blueberries & Poppy Seeds: Gently fold in the drained blueberries and toasted poppy seeds using a silicone spatula to avoid breaking the berries.

6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center emerges with a few moist crumbs. The cake should spring back lightly when pressed.

7. Cool & Store: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.

Note: Omit almond extract and increase vanilla extract to 1½ tsp if almond flavor is not preferred, ensuring the cake retains its aromatic balance.

This cake’s quick assembly and robust moisture make it a versatile addition to any occasion, from casual outings to lazy breakfasts.