1 cup butter, room temperature

1 ½ cups sugar

2 large eggs

4 tsp. vanilla

4 cups all-purpose flour

4 tsp. baking powder

2 tsp. kosher salt

1 c. buttermilk

4 cups fresh or frozen blueberries

1 c. powdered sugar

2 Tbsp. milk, more as needed

Preheat oven to 350° (325° for dark pans). Grease two 9x5x3-inch loaf pans and line bottoms

with parchment paper. NOTE: If using store-bought disposable pans, measure and if slightly

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in

the egg and vanilla until well combined.

Combine the flour, baking powder and salt in a medium bowl. Add the flour mixture a little at

a time to the butter mixture, alternating with the buttermilk. Fold in the blueberries.

Spread into prepared pans. Bake for 50-60 minutes or until a butter knife inserted in the

center comes out mostly clean. NOTE: If using store-bought disposable pans, measure and if

slightly less than 9x5x3, adjust cooking time to add slightly more time since they will be thicker.

Cool before glazing.

To make the glaze, whisk together the powdered sugar and milk. Add more milk if you want\

the glaze thinner. Drizzle over the bread and let the glaze set before wrapping.