This is a quick bread, which is good news for those of you who quake in your boots at the mere mention of yeast or kneading. If you can operate a mixing spoon, you can totally make this.
Gently stir the wet ingredients into the dry ingredients along with the blueberries (if you’re using frozen blueberries, mix the batter first and then fold in the berries).
Don’t overstir your batter…if you do, you’ll develop the gluten in the flour, and your bread will be tough. Pour the batter into greased 9×5 inch loaf pans.