2cupsfresh blueberries,washed, dried and picked over
Preheat oven to 375 degrees.
Butter a loaf pan and set aside.
Combine 1 cup of sugar and the butter in a stand mixer with the paddle attachment and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the batter in 3 additions, alternating with the milk.
Gently fold in the blueberries and pour the batter into the prepared pan. Sprinkle with the remaining 2 tablespoons of sugar over the batter. Bake until a toothpick inserted in the center comes out clean, 50-60 minutes. Cover with foil if the top of the bread starts to become to brown and continue baking. Cool in the pan for 10 minutes then, turn out on top a wire rack to cool completely. Wrap and store at room temperature or refrigerate.
You may add some lemon zest in the bread for a little added depth in flavor.