1 1/2cupsall-purpose flour or mix in whole-wheat, plus extra flour
1/2cupunsalted butter 1 stick, softened
1/2cupbrown sugar packed
Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.