1 c. butter, soft
2 c. sugar
4 eggs
5 c. all purpose flour
5 tsp. baking powder
1 tsp. salt
1 c. milk
4 c. or less fresh or frozen blueberries, patted dry

Preheat oven to 350 degrees. Grease 2 (9" x 5") loaf pans. Using electric mixer, cream butter with sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt in another bowl. Add to egg mixture alternately with milk, beginning with dry ingredients. Stir in blueberries. Divide batter between pans and bake until tester inserted in center comes out clean, about 1 1/4 hours. Cool on rack. Refrigerate 2 days or freeze for 1 month.