Name: Blueberry-Poppy Seed Loaves
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 mini loaves
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

Courtesy of Food Network Magazine

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Blueberry-Poppy Seed Loaves

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