Blueberry poppy seed cake

Original blog post

Recipe source: KitchenAid 3 cookbooks in 1: pies & tarts, cakes & cupcakes; breads

Time required: 1 hour

Yields: 10-12 pieces

Tools required:

  • Nemo the KitchenAid
  • pastry blender
  • round 9″ pan
  • tin foil


  • 1½ C flour
  • ½ C granulated white sugar
  • 1 TSP baking powder
  • ½ TSP baking soda
  • ¼ TSP salt
  • ¼ C butter, cold (half a stick)
  • 1 TBSP poppy seeds
  • ¾ C buttermilk
  • 1 egg
  • 1 TSP vanilla
  • 1 TSP lemon juice
  • 1 C blueberries, washed and dried


  1. Pre-heat oven to 176.6°C / 350°F. Line baking pan with foil, and grease.
  2. In a large bowl, combine: flour, sugar, baking powder, baking soda, and salt.
  3. Use pastry blender to cut in butter until coarse crumbs form. Mix in poppy seeds.
  4. In mixer, whisk eggs, vanilla, buttermilk, and lemon juice.
  5. Add wet mixture to dry, until just combined.
  6. Place half of the batter into prepared pan, then sprinkle berries into batter.
  7. Drop remaining batter onto the berries, and attempt to spread evenly. Leave some berries uncovered.
  8. Bake 33 min.  Cool in pan for 2 min after baking, then use tinfoil to lift from pan.
  9. Remove tinfoil, and cool at least 15 min before slicing.

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