1/2 c. butter
2 c. bread flour
1/2 c. cake flour
1 c. sugar
2 lg. eggs
1/2 tsp. vanilla
1/2 c. milk
4 tsp. baking powder
1/2 tsp. salt
2 1/2 c. blueberries

At low speed cream butter and sugar until fluffy. Add eggs one at a time, beating after each one to blend well. Add dry ingredients alternately with milk. Mash 1/2 cup blueberries and stir by hand. Add rest of blueberries whole and fold in.

Grease tins well (or use paper cupcake liners) and pile high in each. Bake at 375 degrees for 25-30 minutes. Test for doneness and tap pan immediately after removing from oven. Remove from tins while hot.