Blueberry Poppyseed Bread

Makes 2 large, 3 medium, or 4 small loaves

Bake at 325 F.

Ingredients:

3 cups flour

2 ¼ cups sugar

1 ½ teaspoons salt

1 ½ teaspoon baking powder

3 eggs

1 ½ cups milk

1 ½ tablespoons poppy seeds

1 ½ teaspoon vanilla

1 ⅛ cup corn or vegetable oil

1 ½ teaspoon almond flavor

2 cups fresh blueberries

Directions:

1. Mix all ingredients except the blueberries in a large mixing bowl. Beat for 2 minutes.

2. Gently fold blueberries into the mixture.

3. Grease and flour bread pans.

4. Pour batter into the pans, about half full.

5. Bake: large pans for 50 - 60 minutes; medium pans for 45 - 50 minutes; and small pans for 40 minutes. Bread is done when browned and when a toothpick inserted in the center of the loaf comes out clean.

6. Remove from the oven. Allow to sit about 10 minutes, then loosen the edges of the loaf with a knife and remove from pans to a cooling rack.

7. Slice when ready to eat.