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¾ cup sugar
½ stick unsalted butter
¼ cup olive oil
2 large eggs
¾ cup plain Greek yogurt (non-fat or full fat-whatever you have)
1 teaspoon almond extract
1 teaspoon vanilla extract (I use Adam’s Best)
¾ teaspoon salt
1½ cups all-purpose flour
½ tablespoon baking powder
¼ teaspoon baking soda
3 tablespoons poppy seeds
1½ cups fresh blueberries
1 tablespoon Demerara sugar or coarse sugar for topping
- Preheat oven to 350F and grease an 8-inch square pan or 9-inch cake pan with spray or butter.
- In a 3 quart bowl combine the sugar, butter and olive oil and beat with a handheld electric mixer until light and well combined.
- Add the eggs and beat for 2 minutes. Add the yogurt, extracts and salt and continue beating until well incorporated.
- Mixing on low speed, and the flour, baking powder and baking soda and the poppy seeds and mix just until all the ingredients are combined.
- Reserve ½ cup of the blueberries for topping and fold the remaining 1 cup of blueberries into the batter.
- Smooth top of batter; distribute the remaining blueberries over the top of the batter and sprinkle with the Demerara or coarse sugar.
- Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
- Cool in pan. Cut into squares or wedges and serve.
This cake will keep moist for 3 or more days when covered with plastic wrap at room temperature. It also will freeze well.
