3cupsall-purpose flour(divided - 2 ¾ cups and ¼ cup reserved for coating the berries)
2cupsblueberries(fresh or frozen)
Preheat your oven to 400 degrees F ( 204 degrees C ) and grease a 9 x 5 loaf pan with butter or non-stick cooking spray.
Combine 2 ¾ cups of the all-purpose flour ( reserving ¼ cup to coat the berries ), sugar, salt, and baking powder in a large mixing bowl and give it a quick stir to incorporate the ingredients throughout the flour.
Add the vegetable oil, milk, and the beaten eggs and stir just enough to mix the wet ingredients with the flour mixture for a lumpy batter.
Coat your berries in flour. Gently fold the flour coated blueberries into the batter using a spoon, and then spoon the batter into your greased loaf pan.
Bake at 400 degrees F ( 204 degrees C ) for about one hour, or until the top of the loaf is golden brown and an inserted knife comes out clean. *I started checking mine at 50 minutes as the top was a lovely golden brown, but continued to let the loaf bake until the hour mark.
If your loaf is getting too browned and needs more time to finish baking, cover loosely with aluminum foil to prevent further browning.
When done, remove the blueberry muffin bread loaf from the oven and allow it to cool and setup in the loaf pan for about 10 minutes before transferring the loaf to a wire cooling rack to finish cooling.