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1 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 c. all-purpose flour
1 c. blueberries
1/4 c. chopped pecans

In large mixing bowl, beat together butter and sugar at
medium speed until light and fluffy. Add remaining ingredients,
except flour, blueberries and pecans. Beat until thoroughly

Reduce mixer speed to low and add flour, 1/2 cup at a time,
beating until just blended. Gently fold in blueberries and
pecans. Spread evenly in greased and loured 9 x 5 x 3-inch loaf

Bake in preheated oven at 325 degrees until cake tester inserted near
center comes out clean, about 60 to 70 minutes. Cool on wire rack
10 minutes. Remove from pan and cool completely.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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