Instructions: In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer
speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake in preheated 325 degree oven 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.

Yield: 8 servings

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