¼ cup butter or margarine
1 cup sugar
3 cups sifted flour
4 tsp. baking powder
1 tsp. iodized salt
1 cup milk
½ cup chopped pecans
1 cup fresh blueberries or 1 can (15oz), drained
In mixer bowl, cream butter and add sugar; cream until light and fluffy.
Add eggs and beat well.
Sift together the flour, baking powder and salt.
Reserve 2 teaspoons to sprinkle on the pecans and berries.
Add flour mixture to creamed mixture alternately with milk.
Sprinkle nuts with a teaspoon of the flour mixture and stir into the batter.
Sprinkle remaining reserved flour on the blueberries, tossing carefully to coat.
Carefully fold berries into mixture.
Spoon into greased 9x5 inch bread pan and bake at 350° for about 70 minutes or until done.
Cool in pan on rack for 10 or 15 minutes.
Remove from pan and cool completely on rack before cutting.
Makes one loaf.