I love blueberry season….I love picking them fresh from the farm- they taste better than store bought ones as they still retain that nice hard crunch and sweetness. I found this recipe from The Food network magazine. I used really big fresh blueberries so I think the weight of these big berries brought them to the bottom of the loaf. It was fine and came out tasty as it was nice and sweet on top with a blueberry flavored bottom. I love the lemon poppy seeds as it gave it a nice hint of lemon flavor.
- 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
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.