5 c. flour
1 1/2 c. sugar
2 tsp. baking powder
1 tsp. salt

4 eggs
2 c. milk
2 tsp. vanilla

Stir just until flour is moistened. Gently stir in 3 cups fresh or frozen Juneberries. Spoon batter into greased and floured 10 inch bundt pan or 2 bread pans. Bake 1 hour 20 minutes at 350 degrees. Cool 10 minutes. Remove from pan.