Blueberry-Poppy Seed Loaves
Blueberry-Poppy Seed Loaves is a vegetarian recipe with 4 servings. This main course has 1040 calories, 18g of protein, and 16g of fat per serving. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes. A mixture of almond extract, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. If you like this recipe, you might also like recipes such as Polish Poppy Seed Loaves, Poppy Seed Lemon Loaves, and Mini Poppy Seed Loaves.
Instructions
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.
Photograph by Charles Masters