5 c. all purpose flour
1 1/2 c. sugar
2 tbsp. baking powder
1 tsp. salt
1/2 c. shortening
1 c. walnuts, chopped
7 egg whites
2 c. skim milk
2 tsp. vanilla extract
3 c. fresh or frozen blueberries

Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan.

In large bowl, mix flour, sugar, baking powder and salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles fine crumbs. Stir in nuts.

In small bowl, with wire whisk, beat egg whites slightly; beat in milk and vanilla. Stir into flour mixture just until flour is moistened. Stir in berries; spoon batter into pan.

Bake 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes: Remove from pan and cool completely.

If blueberries are frozen, do not thaw.

Or, use 2 (9 x 5) loaf pans; bake 65 to 75 minutes.