The original recipe using all purpose flour, unfortunately I ran out of flour, used some rice flour and glutinous flour, but the cake come out so good.
1/2 cups glutinous flour,
1/2 cup rice flour
1 1/2 cup all purpose flour
1/2 cup poppy seeds
1 cup blueberries
2 teaspoons double acting baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/4 cup milk
Nonstick cooking spray, for pan
Confectioners' sugar, for dusting (optional)
For best results, coat the inside of the Bundt pan with cooking spray just before filling it with the batter to prevent it from pooling in the bottom.
Preheat oven to 350 degrees. In a bowl, whisk 2 1/2 cups flour with baking powder and salt; set aside.In a mixing bowl, cream butter and sugars on high speed until light and fluffy. Add eggs, one at a time, beating until incorporated. Beat in vanilla. Reduce speed to low; add flour mixture in three additions,alternating with two additions of milk.gently fold poppy seeds into batter. Coat a 12-cup nonstick Bundt pan with cooking spray. Spread batter in prepared pan.Bake cake on bottom rack of oven until a toothpick inserted into center of cake comes out clean, 60 to 70 minutes. Cool in pan 20minutes. Invert onto a rack; cool completely, top side up. Dust with confectioners' sugar before serving, if desired.