Blueberry-Poppy Seed Loaves
by Karen Mussoline

URL Source:
Source: ecipe adapted from Flagstaff House for Food Network Magazine
Course: Breads
Cuisine: American
Food Group: Bread
Serves: 12


1-1/3 cup(s) vegetable oil, plus more for brushing
3 cup(s) all-purpose flour
1-1/2 teaspoon(s) baking powder
2-1/2 cup(s) sugar
Pinch of salt
1-1/2 cup(s) whole milk
3 large eggs
1-1/2 tablespoon(s) poppy seeds
1-1/2 teaspoon(s) almond extract
1-1/2 teaspoon(s) vanilla extract
1 cup(s) 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.

*Add more blueberries Optional

**Coat blueberries with flour to prevent blueberries from rising to the top.