Blueberry Yogurt Poppy Seed Cake

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

  1. Preheat oven to 350F and grease an 8-inch square pan or 9-inch cake pan with spray or butter.
  2. In a 3 quart bowl combine the sugar, butter and olive oil and beat with a handheld electric mixer until light and well combined.
  3. Add the eggs and beat for 2 minutes. Add the yogurt, extracts and salt and continue beating until well incorporated.
  4. 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.
  5. Reserve ½ cup of the blueberries for topping and fold the remaining 1 cup of blueberries into the batter.
  6. Smooth top of batter; distribute the remaining blueberries over the top of the batter and sprinkle with the Demerara or coarse sugar.
  7. Bake for 40 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
  8. 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.

  • Share this: