Blueberry-Poppy Seed Loaves |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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:
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.
3. Photograph by Charles Masters
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