Photo: Blueberry-Poppy Seed Loaves Recipe
Ingredients
- 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
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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By 1968 kitchen
Vermont
on January 05, 2013
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This bread has excellent flavor and easy to whip together and we do love it. That said, my rating is lower than I would have liked to give as it did not come out at all as pictured here and in the May 2012 Food Network magazine, On the Road recipes section. As other bakers posted, my blueberries also rose or floated to the top of the loaves, giving a rather unpleasant look. And let's face it, we eat with our eyes first. I used frozen blueberries, did not thaw and did not toss with flour. I plan on running a few test recipes with this, coating the berries with flour and reducing the oil to 3/4 - 1 cup as the ratio of flour to oil seems off. Even my age old pumpkin bread recipe which makes 2 large loaves, only has 1 cup oil to 3 1/2 cups flour and I generally reduce the oil to 3/4 cup. I think Food Network should run a few test in their kitchen and post reasons and solutions as to why several of us have floating blueberries that the Flagstaff House kitchen apparently doesn't have.
By jnb_917
Klamath Falls, OR
on August 01, 2012
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This was excellent. Very easy to make. I gave some away as gifts.
By penfieldcook
on July 10, 2012
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This is a very easy recipe to make. It is delicious, but with 2-1/2 cups of sugar, what happened to mine is that the bread is not so sweet, but the bread had a very crispy top crust, and it seems that is where the sugar crystalized and so that part is very sweet. Also, next time, I would put more blueberries in, maybe another cup.
Read all 11 reviews