1-First, preheat your oven to 350°F (175°C) and grease an 8 ½ x 4 ½ inch loaf pan to prevent sticking. This step sets the stage for even baking and easy removal later.

2-Next, mix the dry ingredients in a bowl: 1 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Stir them together until well combined, which helps distribute the rising agents evenly.

3-Then, in another bowl, combine the wet ingredients: ¾ cup milk, ¼ cup vegetable oil, 1 large egg, and ½ teaspoon vanilla extract. Stir until just mixed, avoiding over-blending to keep the texture light.

4-Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. This prevents the batter from becoming tough, ensuring a soft crumb in your finished bread.

5-Before adding the blueberries, toss 1 ½ cups of them with 1 teaspoon of flour to avoid streaking and help them stay suspended. Fold them into the batter carefully, then pour the mixture into the prepared pan and sprinkle with 1 tablespoon of sugar for a crunchy top.

6-Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes before transferring to a rack to cool completely. This recipe serves 8 and offers about 233 calories per serving, making it a great option for sharing.