Blueberry-Poppy Seed Bread

I love lemon-poppy seed muffins and bread, but Caleb doesn't get into lemon-flavored things much.  When I saw this recipe for blueberry-poppy seed bread, I thought it would be a perfect compromise for us!  I'm so excited that it's berry season - baking with fresh berries is one of my favorite things!  

Blueberry-Poppy Seed Bread

1 1/3 cups vegetable oil

3 cups flour

1 1/2 tsp baking powder 

2 1/2 cups sugar

pinch of salt

1 1/2 cups milk

3 eggs

1 1/2 Tbsp poppy seeds

1 1/2 tsp vanilla extract

1 cup blueberries

Heat the oven to 350 degrees.  Spray 5 mini loaf pans (about 5 x 3") with nonstick cooking spray.  Whisk the flour, baking powder, sugar, and salt in a large bowl.  Beat the milk, vegetable oil, eggs, poppy seeds, and vanilla extract 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 toothpick inserted into the center comes out clean, 60-70 minutes.  Transfer the pans to a rack and let cool about 10 minutes, then remove the loaves to the rack to cool completely.  

source: recipe adapted from Food Network Magazine, May 2012