Method

1. Preheat oven to 400˚F (205˚C). Lightly dust two baking sheets with flour. 
2. In a large mixing bowl combine salt, baking powder and 3 cups of flour with a whisk.
3. Add milk and oil to dry ingredients. Stir to mix. The mixture should resemble a thick pancake batter.
4. Slowly add 1 cup of additional flour at a time, mixing with wooden spoon or hands.
5. When dough starts to form, knead until dough ball is smooth and soft. Add more flour if needed.
6. Split dough ball in half and knead both flat using hands or rolling pin to approximately 1- 1 ½ inches thick.
7. Place each flattened dough on individual baking sheets. Evenly press blueberries into one of the doughs. Poke holes on top of each dough with a fork. Place in oven for approximately 15 minutes or until Bannock starts to brown lightly on edges.
8. At 15 minutes, remove from oven and flip Bannock over. Return to oven to bake for an additional 5 minutes.
9. Once both sides are browned remove from oven and place on cooling rack. Do not cut until cooled.