Blueberry & Poppy Seed Traybake

In a large bowl mix together the flour, sugar, bicarbonate, and salt. In another bowl or jug, combine the oil, milk, eggs and vanilla.

Pour the wet ingredients into the dry and whisk together until smooth. Stir the poppy seeds and blueberries into the batter.

Pour this into an oiled 11″ x 9″/28cm x 23cm tin. Place in an oven preheated to 180°C for 35-45 minutes until a skewer comes out clean.

Rest in the pan until nearly cool. Don’t worry if it is slightly domed; this will level as it rests.

Remove to a cooling rack and slice into bars.