1 pint (2 cups) fresh or frozen blueberries
4 cups flour, divided
1 cup butter or margarine, softened
2 cups sugar
5 medium ripe bananas, mashed
2 tsp. vanilla
1 Tbsp. ground allspice
2 tsp. baking soda
1 tsp. baking powder
½ tsp salt
Preheat oven to 325. Grease and flour two 9” x 5” loaf pans.
Toss blueberries with 2 Tbsp. flour; 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 and other dry ingredients; beat at low speed until well blended. Fold in blueberries. Pour batter into prepared pans. Bake 45-50 minutes or until toothpick 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.