1 1/2 cups all purpose flour - 3 cups to double
1/2 cup granulated sugar -1 cup to double
2 tsp baking powder-4 tsp to double
1/2 tsp salt-1 tsp to double
3/4 cup milk-1 1/2 to double
1/4 cup vegetable oil- 1/2 to double
1 large egg-2 to double
1/2 tsp vanilla extract-1 to double
1 1/2 cups blueberries- 3 to double
1 tbsp sugar-2 to double
large and small mixing bowls
measuring cups and spoons
whisk and rubber spatula
8 1/2 * 4 1/2 loaf pan, two if doubled

1 1/2 cups all purpose flour - 3 cups to double 1/2 cup granulated sugar -1 cup to double 2 tsp baking powder-4 tsp to double 1/2 tsp salt-1 tsp to double 3/4 cup milk-1 1/2 to double 1/4 cup vegetable oil- 1/2 to double 1 large egg-2 to double 1/2 tsp vanilla extract-1 to double 1 1/2 cups blueberries- 3 to double 1 tbsp sugar-2 to double 8 1/2 * 4 1/2 loaf pan, two if doubled

Heat oven to 350 f, grease one bread pan if one loaf, and two pans for double the recipe.
In one bowl mix flour, sugar, baking powder, and salt. Stir in milk, oil, egg, and vanilla extract into the mixture.
Combine rinsed blueberries, with one tsp of flour. Fold into batter mixture.
Pour into prepared pan, or pans. Sprinkle sugar over the batter. Bake 60-70 minutes until a toothpick comes out clean.
Let cool in pan for 15 minutes then cool on a cooling rack.
Store in fridge in airtight container for 5 days.