Blueberry Loaf

• 1 stick butter, melted and cooled to room temperature
• 1 1/4 c. granulated sugar
• 2 eggs
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. milk
• 1 1/2 c. fresh cultivated or wild blueberries, washed, picked over and left on paper towels to dry
• extra sugar (for sprinkling)

1. Set the oven at 350u0b0.
2. Grease a 9 x 5-inch loaf pan.
3. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt.
4. Add half of the flour mixture to the batter.
5. Beat just to mix.
6. Beat in the milk, followed by the remaining flour.
7. Do not overbeat; it's okay if there are traces of flour in the batter.
8. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula.
9. Spoon the batter into the prepared loaf pan, smoothing the top.
10. Sprinkle the top generously with sugar.
11. Bake for 45 to 50 minutes.
12. Remove from pan and let cool 10 minutes, then turn over and let cool completely.
13. Cut into thick slices for serving.

butter, sugar, eggs, flour, baking powder, salt, milk, wild blueberries, extra sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=323606 (may not work)