Recipe courtesy of Flagstaff House

Blueberry-Poppy Seed Loaves

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  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 20 min
  • Cook: 1 hr 10 min
  • Yield: 4 mini loaves
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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


  1. 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.
  2. 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.