Preheat the oven to 350 degrees F. Grease the loaf pan lightly with cooking spray or butter.
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Whisk together the milk, oil, egg, and vanilla extract in a small bowl.
Create a well in the center of the flour mixture. Gradually stir the wet mixture into the dry mixture with a spatula until the batter is just blended. The batter is very thick.
Combine blueberries with two teaspoons of flour, then fold them into the batter. Pour the batter into the prepared loaf pan with a spatula to smooth the batter into the corners of the pan. Sprinkle turbinado sugar over the top of the batter.
Bake the bread in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven; let it cool inside the loaf pan for 15-20 minutes, and turn the bread out onto a wire rack. For best results, allow the bread to cool completely before serving.
Storage: For best results, store this bread wrapped in wax paper sealed inside an airtight container on the kitchen counter for up to 3 days. Store this bread in the fridge to keep it longer. Refrigeration can cause the bread to dry out.
Freezing: Freeze wrapped in plastic wrap inside a freezer bag pressing out as much air as possible for up to 6 months.
You can use frozen blueberries. No need to thaw them. Add the frozen berries directly from the freezer to the batter. Frozen blueberries may cause the baking time will be slightly longer.
Too much flour can make the bread dense. When measuring flour, scoop a heaping cup of flour and level it off with a knife.
Don’t overmix the batter! Mix just until the dry ingredients are moist and come together. Overmixing can cause the bread to be chewy and dense.
Coat the blueberries with flour before adding them to the batter. This will keep them from sinking to the bottom of the bread.
A silicone or rubber spatula works best for stirring the ingredients and folding in the blueberries. Be easy when adding the blueberries so they won’t burst and streak.
For moist bread, avoid using low-fat milk. Whole milk works best.
For best results, bring the eggs and blueberries up to room temperature before mixing the bread ingredients together.
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