Last week I told you that I was giving up my vacation diet of mimosas and doughnuts in lieu of a diet that was rich in fruit, vegetables and whole grains. Today I give you a recipe that is none of the above. Unless, of course, you take into consideration that blueberries are extremely high in antioxidants. It couldn’t be helped. I made this bread under total protest. Ok, not really, but I did make it for clients. And it took all my willpower to not eat half a loaf right there on the spot. The recipe makes two whole loaves so after wrapping up one to take to my clients house, I allowed myself a slice (or two) and then gave the rest to friends. I’m really trying to stick to my newly adapted clean(er) diet. It’s not easy but I’m really hoping to get off the last few pounds I put on since having my knee done.
But enough about my not so bum knee and trying to lose a few pounds. Lets talk about how ridiculously good this bread is. I pulled the recipe from a Food Network Magazine either last month or two months ago and it was the perfect recipe to make as the local blueberries have been really uh-mazing. Like, really, REALLY amazing. We’ve been eating them so much that I keep thinking I’m going to turn into Violet from Willy Wonka.
It’s perfectly dense and gets a lovely flavor boost from an extra smidge of almond extract and homemade vanilla extract. Loaded with fresh fat blueberries, this quickly moved to the top of my list for favorite quick breads.
I only wish I would have saved a little more for myself.
Other fantastic blueberry bread recipes you might enjoy:
Blueberry-Lemon Bread from We are Not Martha
Low Sugar, Whole Wheat Zucchini Bread with Blueberries from Kalyn’s Kitchen
Blueberry Orange Juice Bread from Just a Taste
Apple Blueberry Quick Bread from Evil Shenanigans
Blueberry Poppy Seed Bread
- 1 1/3 cups vegetable oil
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cups sugar
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 3 large eggs
- 2 tablespoons poppy seeds
- 1 1/2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1 1/2 cups blueberries
- Preheat the oven to 350F degrees.
- Prepare two standard loaf size pans with butter and flour or cooking spray.
- Whisk the flour, baking powder, sugar and salt in a large bowl; set aside.
- Beat 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 rubber spatula.
- Divide the batter evenly among the two pans and bake until golden on top and a toothpick inserted into the center comes out clean, about 65 minutes. Transfer the pans to a rack and let cool about 10 minutes before removing the bread to the rack to cool completely.