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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 blended. 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 pan. 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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |