Blueberry Poppy Seed Cake

I don't usually make desserts but I saw this recipe in the new Food Network Magazine and decided to give it a try.  This makes four mini loaf pans (mine are 5.75"x3.25"x2.25").  Really good "dessert" and not too sweet.

3 cups all-purpose flour + a little for dusting the pans (or use cooking spray with flour)

1 1/2 t. baking powder

2 1/2 cups sugar

½ t. salt

1 1/2 cups whole milk
1 1/3 cups vegetable oil

3 large eggs

1 1/2 T. poppy seeds

1 1/2 t. almond extract

1 1/2 t. vanilla extract

2 cups blueberries, dusted with flour (frozen berries work best - don't thaw them)

Preheat the oven to 350 degrees F.  Coat the 4 mini loaf pans with butter and dust with flour (or use cooking spray made for baking that has flour in it - very easy!).  Whisk the flour, baking powder, sugar and salt in a large bowl, thoroughly combining the ingredients.  Beat the milk, vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a mixer on medium speed until combined.  Gradually beat in the flour mixture until well combined. Sprinkle some flour over the blueberries and toss to coat (I do this in a collander over the sink).  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 knife inserted into the center comes out clean, about one hour. Transfer the pans to a rack and let cool about 10 minutes.  Remove the cakes to the rack to cool completely.  I fill my mini loaf pans with batter almost to the top (leave about a quarter inch).  This makes them kind of poof over the edge and it looks really good!