Blueberry Chia-Poppy Seed Loaf - Gluten and Dairy Free

11 steps · 45 min total

1. 01

   Preheat Oven

   Preheat your oven to 350 degrees F.
2. 02

   Prepare Loaf Pan

   Grease a 9x3 inch loaf pan. If you're using a paper loaf pan, which often doesn't require greasing, you can skip this step.
3. 03

   Prepare Cake Mix

   In a large mixing bowl, prepare the vanilla cake mix according to the package directions, using a handheld electric mixer.
4. 04

   Add Flavorings and Seeds

   Before the batter is fully mixed, add the almond extract, vanilla paste, coconut yogurt, chia seeds, and poppy seeds.
5. 05

   Finish Mixing

   Continue mixing for a few more seconds until everything is just incorporated and the batter looks smooth.
6. 06

   Fold in Blueberries

   Gently fold the blueberries into the batter using a rubber spatula.
7. 07

   Fill Loaf Pan

   Pour the batter into the prepared loaf pan(s), leaving about an inch of space from the top.
8. 08

   Bake the Loaf

   Bake for 65–75 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
9. 09

   Cool the Loaf

   Transfer the pan to a cooling rack and let it cool for 30 minutes before carefully removing the loaf to cool completely on the rack.
10. 10

    Bake Muffins

    If you're making muffins instead of a loaf, fill paper molds 3/4 full and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
11. 11

    Bake Mini Loaves

    For mini loaves, fill the pans 3/4 full and bake for 40–45 minutes, checking for doneness with a toothpick.