Here is the next great thing going into my pre- Christmas mini loaf baking frenzy. Of course, I may have to try it before Christmas. There are blueberries in the freezer...hmm...gotta go!
1 1/3 C. vegetable oil, plus more for brushing
3 C. all purpose flour
1 1/2 tsp. baking powder
2 1/2 C. sugar
Pinch of salt
1 1/2 C. whole milk
3 large eggs
1 1/2 tbsp. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla
1 C. blueberries
Preheat the oven to 350 degrees. Brush 4 mini loaf pans with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 C. vegetable oil, the eggs, poppy seeds and extracts in a stand mixer fitted with the paddle 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; 60 to 70 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.
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