2 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. sour cream
2 tbsp. grated lemon peel
1 tsp. vanilla
1/4 tsp. nutmeg
1 c. chopped walnuts
1 c. frozen or fresh blueberries

Preheat oven to 350°F. Grease 9 x 5 inch loaf pan. Set aside.

Sift together first 4 ingredients together. Beat butter and sugar until light and fluffy. Add eggs, cream, lemon peel, vanilla and nutmeg, beating until smooth. Gradually beat in dry ingredients until thoroughly blended. Stir in walnuts.

Fold in berries, using spatula, gently spread the batter into pan. Bake 1 hour and 30 minutes or until cake tester comes out clean. Cool in pan for 15 minutes, remove from pan.

Note: If using frozen blueberries toss in 1 tablespoon flour before adding to batter. Do not thaw.