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Blueberry Bread

3 cups all-purpose flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

1 1/3 cup milk

½ cup butter, melted

2 large eggs

1 ½ tsp. vanilla

3 cups blueberries, fresh orfrozen (unthawed)

2 T sparkling or sanding sugar for topping


Preheat oven to 350 degrees. Prepare 2 loaf pans: Onething I always do with sweet loaves is to put wax paper in the bottom of thepan. Nothing ruins a beautiful loaf like the bottom coming apart because it stuck to the pan, and moist loaves almost always stick. So before spraying the pans with vegetable spray, turn them over and cut a rectangle of waxed paper to the size of the bottom of the pan. Then insert these inside the pans, spray the sides and bottom, then lightly dust the sides and bottom with flour. Pour the flour, sugar, baking powder and salt into a large bowl and whisk with a wire whisk or fork to combine. In a smaller bowl, add the milk and vanilla to the melted butter, then beat in the eggs with a fork. Spread about a cup of batter over the bottom of each pan. (This keeps the blueberries off the bottom of the loaf.) Gently stir the blueberries into the rest of the batter and then divide it between the two pans. Sprinkle the sparkling sugar over the top of each loaf. Bake for about 60 minutes, or until the tops are light golden brown and a toothpick inserted in the center comes out clean. Cool the pans on a rack or on trivets for about 15 minutes, then run a knife around the edges of the loaves to loosen them and invert the pans. Remove the wax paper and place the loaves back on a rack or plate to cool. Serve warm, or cool completely and wrap in plastic wrap to store in the refrigerator or freezer.

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