2 c. all-purpose flour
1 c. quick-cooking oats, uncooked
1/2 c. sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 c. plus 2 tbsp. butter
2 eggs, slightly beaten
1 c. milk
1/4 c. light corn syrup
1 c. fresh blueberries

Combine first 7 ingredients in a large mixing bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Combine eggs, milk and corn syrup; mix well. Add to the dry ingredients, stirring just until moistened. Fold in blueberries.

Pour batter into a greased and floured 9x5x3 inch loaf pan; bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool loaf in pan 10 minutes; remove from pan and cool completely on wire rack. Yield: 1 loaf.