Blueberry Bread

This bread is just like a pound cake bursting with blueberries. It is more like a dessert than a bread but you can enjoy it both ways.

½ cup (1 stick) unsalted butter, melted and colled to lukewarm
1 ¼ cups granulated sugar
2 eggs
2 cups flour
2 teaspoons baking powder
½ tsp. salt ½ cup milk
1 ½ cups fresh cultivated or wild blueberries, washed, picked over, and dried
Extra sugar (for sprinkling)

Set over to 350 degrees. Grease a 9 by 5 inch loaf pan. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Add the eggs, one by one, beating well after each addition. Combine flour, baking powder, and salt. Add half of the flour mixture to the batter. Beat just to mix. Beat in the milk, followed by the remaining flour. Do not over beat; it is okay if there are traces of flour in the batter. Remove the beaters from the bowl and fold in the blueberries with a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top. Sprinkle the top generously with sugar. Bake the cake for 45 to 50 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the pan from the oven and set it on a wire rack for 10 minutes to cool. Turn the cake out of the pan and let it cool completely. Cut into thick slices for eating.