2 1/2 cups (625 ml) Robin Hood Nutri Blend flour

1 teaspoon (5 ml) baking powder

1/2 teaspoon (2.5 ml) baking soda

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1/4 cup (60 ml) sugar

2 eggs

1 cup (250 ml) buttermilk

1 1/2 cups (375 ml) fresh or frozen blueberries

1/2 cup (125 ml) maple syrup

With the rack in the middle position, preheat the oven to 190°C (375°F). Butter a 10 x 20-cm (4 x 8-inch) loaf pan. Line the pan with parchment paper, letting it hang over 2 opposite sides. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

In another bowl, cream the butter and sugar using an electric mixer. Add the eggs one at a time and beat until smooth. Add the dry ingredients, alternating with the buttermilk. Using a spatula, gently fold in 125 ml (1/2 cup) blueberries. Scrape the batter into the loaf pan. Bake for 45 minutes.

In a bowl, combine the remaining blueberries with the syrup. Spread the mixture from end to end down the centre of the loaf. Continue baking until a toothpick inserted in the centre of the loaf comes out clean, about 20 minutes. Let cool. Unmould and let cool completely on a rack.

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