Blueberry Cornbread

2 cups all purpose flour
1 cup blue cornmeal
3/4 cups sugar
1 tbl. baking powder
1 tsp salt
1/2 tsp. baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs (large)
1 tsp. vanilla
1 cup fresh or frozen blueberries or hucleberries

Preheat oven to 375 degrees and grease and flour 2 8X3 loaf pans

In a large bowl stir first 6 (dry) ingredients together and set aside. In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla. Gently incorporate the wet mixture into the dry and stir until moistened. Fold in the blueberries and place batter into pans. Bake for 25 to 30 minutes, until toothpick inserted comes out clean. Cool on rack for a few minutes and remove from pans and continue cooling.

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