3 cups flour

1 teaspoon soda

1 teaspoon salt

2 tablespoons cinnamon, divided

2 cups sugar, divided

1 teaspoon ground cloves

1 teaspoon nutmeg

3 eggs, well beaten

1 1/4 cups canola oil or olive oil

2 pints blueberries, divided (mash 1/2 of berries)

2 teaspoons lemon extract

1 cup chopped walnuts

Preheat oven to 350 degrees.

Cut two strips of foil to 18"x 7-1/2." Fold lengthwise to line the pan, with a couple of inches extending on each end, to help lift from pan when baked. Grease and flour the foil and sides of pan. Mix together 1/2-cup sugar and one tablespoon of the cinnamon. Sprinkle half in the pan. Save the rest for the top of the batter.

In a large bowl combine flour, soda, salt, sugar, nutmeg, cloves and remaining cinnamon. Mix well. Make a well in the center of the dry ingredients.

Mix eggs, oil and lemon extract. Stir into dry ingredients, just until moist. Stir in whole and mashed blueberries. Add nuts.

Using two 9x4-inch aluminum loaf pans, divide the batter in prepared pans with foil overlapping on each end. Sprinkle remaining sugar and cinnamon on top of batter. Bake one hour. Lift bread from pan using foil handles. Refrigerate when cool.

Crushing the berries give the bread a better appearance.

It's even better the next day.

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