New York Times

Blueberry Poppy Seed Cake

This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it’s just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract.