1 pt. (2 c.) blueberries (fresh or frozen)
4 c. all-purpose flour, divided
1 c. butter, softened
2 c. sugar
4 eggs
5 med. ripe bananas, mashed
2 tsp. vanilla
1 tbsp. ground allspice
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 325 degrees. Grease and flour 2 (9 x 5-inch) loaf pans. Toss blueberries with 2 teaspoons flour and set aside. In large mixing bowl, with electric mixer at medium speed, cream butter and sugar until light and fluffy. Add eggs, bananas and vanilla; beat at low speed until blended, scraping bowl occasionally. Add remaining flour, allspice and next 3 ingredients. Beat at low speed until well blended. Fold in blueberries. Pour batter into prepared pans. Bake 45 to 50 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans and cool at least 20 minutes to serve warm, or cool completely to serve later. Makes 24 servings.