1 cup plus 2 tablespoons sugar, divided
½ cup (4 ounces) unsalted butter, slightly softened
1 ½ teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 ½ cups fresh blueberries, washed, dried, and picked over
Preheat oven to 375˚F.
Butter an 8½ X 4–inch loaf pan and set aside. Combine 1 cup sugar and the butter in a large mixing bowl and beat with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well.
Combine the flour, baking powder, and salt in another bowl. Add the dry ingredients to the batter in three additions, alternating with the milk. Gently fold in the blueberries and pour the batter into the prepared pan. Sprinkle the remaining 2 tablespoons sugar over the batter and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in a pan for 10 minutes and turn out on a rack to cool completely. Wrap and store at room temperature or refrigerate.