Blueberry Poppy Seed Cake

Ingredients

• 150 g blueberries (frozen or fresh)
• 200 g softened butter
• 200 g sugar
• 3 tsp vanilla sugar
• 5 eggs (separated)
• 1 pinch nutmeg
• 0.5 tsp cinnamon
• 1 pinch salt
• 300 g poppy seeds (or poppy seed baking mix)
• 135 g ground hazelnuts
• 70 g flour
• 70 g vanilla pudding powder
• 2 tsp Baking powder
• butter (for the pan)
• breadcrumbs (to dust)
• powdered sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 170°C (top and bottom heat). Grease a bundt pan well with butter and dust it with breadcrumbs.

2. 2.

   Thaw the blueberries or let them sit at room temperature, then rinse and drain them.

3. 3.

   Cream the butter. Mix the sugar with the vanilla sugar, alternating with the yolks to create a voluminous foam. Stir in the spices. Combine the poppy seeds with nuts, flour, pudding powder, and baking powder, then gradually fold into the batter. Whisk the egg whites until stiff peaks form, then gently fold them together with the blueberries. Pour the dough evenly into the bundt pan and bake for 45-60 minutes until golden brown. Let the cake cool slightly in the pan, then transfer it to a wire rack to cool completely.

4. 4.

   Before serving, dust the bundt cake with powdered sugar.