Saturday, July 14, 2012

Blueberry Poppy Seed Loaves

When I say that this recipe makes a lot I am not exaggerating. It makes like a "solid 2 weeks worth of breakfast" lot. But I'm pretty sure they won't be lasting that long in my house. Us girls have a sweet tooth in the house, and with the applesauce in place of oil, splitting whole wheat flour for half of the flour base, and fresh blueberries you don't have to feel guilty about enjoying these little beauties! This recipe is enough to make 4 mini loaves (1 hour 10 min.), 24 muffins (25 min.), a large bundt cake (1 hour 15 min.), or get a little creative like me and make 12 muffins, and 8 extra small mini loaves. (Cooking times will vary) Howver, you could always just cut the recipe in half, but where would the fun be in that?

Blueberry Poppy Loaves


  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/2 tsp. baking powder
  • 2 cups sugar
  • 1/2 cup packed brown sugar
  • pinch of salt
  • 1 1/3 cup unsweetened applesauce
  • 1 1/2 cups milk
  • 3 large eggs, minus one yolk
  • 1 1/2 tbsp. poppy seeds
  • 1 1/2 tsp. almond extract
  • 1 1/2 tsp. vanilla extract
  • 1 cup fresh blueberries
Preheat the oven to 350 degrees F. Spray cooking pans with canola oil cooking spray. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, applesauce, eggs, poppy seeds, 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 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, 1depending on baking time for according pans above. 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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