- 1 1/3 cups vegetable oil, plus more for brushing
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 1/2 cups sugar
- Pinch of salt
- 1 1/2 cups whole milk
- 3 large eggs
- 1 1/2 tablespoons poppy seeds
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons vanilla extract
- 1 cup blueberries
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