Blueberry Tea Loaf 
 
2 1/2 c flour 
2 tsp baking powder 
1/4 tsp nutmeg 
1/4 tsp salt 
1/2 c butter, softened 
1 c sugar 
2 eggs 
1 cup milk 
1 cup blueberries (if frozen thaw and drain) 
 
Sift flour with baking powder, nutmeg, and salt. Set aside.  In a large bowl, with electric mixer at high speed, beat butter with sugar and eggs until light and fluffy, about 2 minutes.  At low speed, stir in flour mixture (in fourths) alternately with milk (in thirds), beginning and ending with flour mixture.     

Mix just until smooth.

 
Fold in blue berries gently.  Pour into a greased 9x5/2 3/4-inch loaf pan.  (You may use 2 smaller loaf pans and shorten cooking time to about 45 minutes)

Bake at 350 for 60-65 minutes or until cake tester inserted in center comes out clean. 

 
Cool in pan on wire rack for 20 minutes.  turn out of pan onto wire rack;  sprinkle with powdered sugar.  Serve warm or cold.   
 
Yield:  1 loaf