Recipe courtesy of Flagstaff House

Blueberry-Poppy Seed Loaves

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

Ingredients

Directions

  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.
Peach Blueberry Pie
PREMIUM
Dorie Greenspan

Peach Blueberry Pie

23m Intermediate 100%
CLASS
Blueberry-Lemon Whoopie Pies
PREMIUM
26m Easy 97%
CLASS
Strawberry, Blueberry and Lemon Trifle
PREMIUM
33m Easy 99%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS

12m Intermediate 99%
CLASS
Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS