Blueberry Poppy Seed Loaves

By á-47

Ingredients

• 1 1/3 cups vegetable oil, plus more for brushing
• 3 cups flour
• 1 1/2 tea. baking powder
• 2 1/2 cups sugar
• pinch of salt
• 1 1/2 cups whole milk
• 3 eggs
• 1 1/2 Tbsp. poppy seeds
• 1 1/2 teas. almond extract
• 1 1/2 tea. vanilla
• 1 cup blueberries

Preparation

Step 1

Preheat oven to 350 degrees. Brush 4 mini loaf pans (about 5x3") with vegetable oil.

Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/2 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 in the blueberries with a rubber spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted in 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.