Blueberry Poppy Seed Cake

I already have a blueberry cake recipe that I like very much, but when I saw this recipe that combines blueberry cake with poppy seed cake, I couldn't resist trying it. And now this is my favorite blueberry cake—enjoy!

BLUEBERRY POPPY SEED CAKE

adapted from https://cooking.nytimes.com/recipes/1022250-blueberry-poppy-seed-cake

nonstick cooking spray

¾ cup granulated sugar

¼ cup unsalted butter, softened

¼ cup canola or other neutral oil

2 large eggs

¾ cup sour cream (can substitute yogurt—I used about half sour cream, half plain no-fat yogurt)

1 ¼ teaspoons almond extract (optional—I did not use)

1 teaspoon vanilla extract

some lemon zest (optional; I used some dried lemon zest I had on hand)

¾ teaspoon kosher salt 

1 ½ cups all-purpose flour (I used 1/2 cup whole wheat pastry flour and 1 cup all-purpose)

1 ½ teaspoons baking powder

¼ teaspoon baking soda

3 tablespoons poppy seeds

1 ⅓ cups fresh blueberries (divided--leaving out 1/3 to put on top)

1/4 cup chopped walnuts or pecans, toasted if desired (optional; I didn't use them, but will try with the next time)

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 (this is what I used) or 9-inch round pan with cooking spray and line the base with parchment paper. (The parchment paper is useful for blueberries that may sink to the bottom.)

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, poppy seeds, and lemon zest (if using). Mix on low speed until just combined, then fold in 1 cup blueberries (and nuts, if using) with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup 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. I served the cake from the pan. If you prefer to turn the cake out onto a serving plate plate, let it cool 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.