Blueberry Bread

BLUEBERRY BREAD

Beat together 2 eggs
1 cup granulated sugar
Add 1 cup milk
¼ cup melted butter or oleo
Sift together 3 cups sifted flour
1 teaspoon salt
4 teaspoons baking powder

Add dries to wet mixture, mix until just combined.

Toss 2 cups of blueberries, fresh or frozen (but NOT frozen and thawed) in a very little flour to keep them from sinking, and fold them into the batter very gently.

Bake in 2 well greased pans - medium foil size, smaller than regular bread pans. 350 degrees. 30 to 40 minutes or until knife comes out clean. Serve warm or cold, preferably with whipped cream cheese. Freezes well.

It is alleged that modern flour does not need to be sifted. I compromise by fluffing the flour up in its bin before I measure it. Well, doesn't everybody have a flour bin? My mother did, and her mother did, so my father hung one on the inside of a cupboard door as soon as we moved here, so we could live properly.