blueberry-poppy seed loaves

My baking streak continues this week with Blueberry-Poppy Seed Loaves. No, it's not a tart. A girl can only make so many tarts before she turns into a tart. So, instead, bread.

Random thought of the day: Why is it that a loaf of bread sounds just dandy...but a loaf of anything else sounds absolutely vile? Meatloaf? Gross. Ham loaf? Gag. Even just the word "loaf" alone makes me a tad bit queasy. Anyone else with me on this one? Or is this just a weird Katy thang?

Anyway, I made you some loaves today. Nope, sorry. Can't do it. I've gone and freaked myself out with the whole "loaf" thing. Correction: I made you some bread today. That's better. It's light and fluffy and filled with fresh blueberries and poppy seeds. It's summery and sweet and perfect for breakfast. Now stop "loafing" around and go make some bread! Haha! Yes, I am a cheese ball.

Blueberry-Poppy Seed Loaves Bread

Ingredients:
3 cups all-purpose flour
1 1/2 tsp. baking powder
2 1/2 cups sugar
pinch of salt
1 1/2 cups milk
1 1/3 cups vegetable oil
3 large eggs
1 1/2 Tbsp. poppy seeds
1 1/2 tsp. almond extract
1 1/2 tsp. vanilla extract
1 cup blueberries

Directions:
Preheat the oven to 350. Spray three small loaf pans (4x6") with non-stick spray.

Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, vegetable oil, 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 spatula.

Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, roughly 1 hour, 10 minutes. Transfer the pans to a rack and let cool completely.

Yield: 3 small loaves
Source: Food Network Magazine May 2012