Blueberry & Poppy Seed Traybake

• 11 ounces, weight Plain Flour
• 11 ounces, weight Sugar
• 1 teaspoon Bicarbonate Of Soda
• 1 teaspoon Salt
• 1 cup, 5 tablespoons, 2-7/8 teaspoons, 1 pinches Rapeseed Oil
• 1 cup, 2-2/3 teaspoons, 7/8 pinches Milk
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Poppy Seeds
• 3 ounces, weight Fresh Blueberries

1. In a large bowl mix together the flour, sugar, bicarbonate, and salt. In another bowl or jug, combine the oil, milk, eggs and vanilla.
2. Pour the wet ingredients into the dry and whisk together until smooth. Stir the poppy seeds and blueberries into the batter.
3. Pour this into an oiled 11" x 9"/28cm x 23cm tin. Place in an oven preheated to 180u0b0C for 35-45 minutes until a skewer comes out clean.
4. Rest in the pan until nearly cool. Don't worry if it is slightly domed; this will level as it rests.
5. Remove to a cooling rack and slice into bars.

flour, weight sugar, bicarbonate, salt, oil, milk, eggs, vanilla, poppy seeds, blueberries

Taken from tastykitchen.com/recipes/desserts/blueberry-poppy-seed-traybake/ (may not work)