BUTTERMILK BLUEBERRY BREAKFAST LOAF

Preheat oven to 350F. Spray and line two 9”x5” loaf pans with parchment paper; set aside.
In a large bowl, cream together the butter and 1 cup of granulated sugar until light and fluffy.
Add in the eggs and vanilla, and continue to beat until combined.
In a separate bowl, toss the blueberries with the 1/4 cup of flour.
In another separate large bowl, whisk together the remaining (4 cups) flour, baking powder, and salt.
Add 1/3 of the flour mixture and mix until combined. Then, add 1/3 cup of the buttermilk and mix to combine. Alternate between mixing in the flour mixture and buttermilk, until both are fully incorporated into the batter.
Fold in the flour-coated blueberries.
Divide the batter evenly in half among the prepared loaf pans and spread.
Sprinkle the tops of the loaves with the remaining 1/4 cup of granulated sugar.
Bake at 350F for 45-55 minutes, or until light golden brown on top and a toothpick inserted in the middle comes out clean.
Remove from the oven and allow the muffins to cool in the pan for at least 15 minutes, then remove from the pan and transfer to a wire cooling rack.
Enjoy!