Recipe courtesy of Flagstaff House
Blueberry-Poppy Seed Loaves
Total:
1 hr 30 min
Active:
20 min
Yield:
4 mini loaves
Level:
Easy
Total:
1 hr 30 min
Active:
20 min
Yield:
4 mini loaves
Level:
Easy

Ingredients

Directions

Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

Photograph by Charles Masters

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