1 c. butter, softened
1 c. sugar
4 eggs
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 1/2 c. all-purpose flour
1 c. blueberries
1/4 c. chopped pecans

In large 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 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 about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.