Blueberry-Poppy Seed Loaves

• 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

1. Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil.
2. Whisk the flour, baking powder, sugar and salt in a large bowl.
3. 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.
4. Gradually beat in the flour mixture until well combined.
5. Fold the blueberries into the batter with a rubber spatula.
6. 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.
7. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.
8. Photograph by Charles Masters

vegetable oil, allpurpose, baking powder, sugar, salt, milk, eggs, poppy seeds, almond, vanilla, blueberries

Taken from www.foodnetwork.com/recipes/blueberry-poppy-seed-loaves-recipe.html (may not work)