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Blueberry-poppy seed loaves


  • Preheat oven to 180°C fan forced (200°C normal).
  • Combine the flour, sugar, baking powder and salt in a large bowl.
  • Beat the vegie oil with the milk, eggs, poppy seeds, vanilla and almond extract in a stand mixer until well combined.
  • Add the mixed flour to the wet mixture, a little at a time, continually beating.
  • Then gently fold in the blueberries, using a spatula.
  • Spoon the mixture into at least one oiled 8-cup petite loaf pan (available in our online shop) and cook in the oven for about 15-20 mins until a skewer comes out clean. Then let the loaves cool in the pans on a rack for 10 mins, before turning out and cooling completely.
  • Serve sprinkled with a little icing sugar.
  • from Flagstaff House Restaurant in Boulder USA


  • 3 cups plain flour
  • 2½ cups white sugar
  • 1½ tspn baking powder
  • a good pinch of salt
  • 1&1/3 cup vegetable oil
  • 1½ cups full fat milk
  • 3 large eggs
  • 1½ tbsp poppy seeds
  • 1½ tspn vanilla extract
  • 1½ tspn almond extract
  • 1 cup blueberries
  • cooking oil spray
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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