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From Taste of Home Magazine. Everytime I make this, someone requests the recipe! The original recipe (as I've entered it here) says to bake it in two 9-inch round pans, but I find it works better (and cuts up easier) in two regular loaf pans. Also, coating the blueberries with a dusting of flour before folding them into the batter will ensure that they do not all fall to the bottom of the cake. You can use fresh or frozen blueberries in this recipe. Enjoy!
Units: US | Metric
Serving Size: 1 (44 g)
Servings Per Recipe: 30