Blueberry Poppy Seed Loaf
Sometimes its hard to know what something actually is.
Is Facebook meant to further social interaction? Or is it just one giant note to self?
Is winning the lottery a blessing or a curse? Seriously, have you seen those shows about how people’s lives go down the drain after winning the lottery?
I baked this loaf expecting it to be bread. It ended up being far too moist and sweet to be a bread. Is it a cake? Perhaps. The almond extract makes it quite reminiscent of the flavors in my Grandma’s pound cake. Is it heaven? Obvi.
I love recipes that make two loaves of bread (cake?) because you can go nuts on one and freeze the other for a rainy day or share it with a friend. Are you just itching to drown this in a powdered sugar glaze? I love you.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups granulated sugar
Pinch of salt
1 1/2 cups whole milk
1 1/3 cups vegetable oil
3 large eggs
1 1/2 Tablespoons poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 1/2 cups blueberries
Preheat the oven to 350ºF. Spray two loaf pans with cooking spray.
In a medium bowl whisk together flour, baking powder, sugar and salt.
In a large bowl whisk milk, vegetable oil, eggs, poppy seeds, almond, and vanilla extract until combined. Gradually whisk the flour mixture into the milk mixture until well combined. Fold in the blueberries with a rubber spatula.
Divide the batter between the two pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour and 10 minutes. Transfer the pans to a rack and let cool about 10 minutes before removing from the pan and placing on the rack to cool completely.
Adapted from Food Network