5 c. all-purpose flour
1 1/2 c. sugar
2 tbsp. double acting baking powder
1 tsp. salt
3/4 c. butter
1 1/2 c. chopped nuts
4 eggs
2 c. milk
2 tsp. vanilla extract
3 c. fresh or frozen blueberries

Preheat oven to 350 degrees. Grease and flour 10 inch bundt pan or 2 (9 x 5 inch) loaf pans. In a large bowl, mix flour, sugar, baking powder, and salt. With 2 knives used scissor fashion, cut in butter to resemble fine crumbs. Stir in chopped nuts. In small bowl, with milk and add vanilla until well mixed. Stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon butter evenly into pan. Bake 1 hour and 20 minutes or until tester is clean. Cool on rack or in pan 10 minutes. Serve warm or cool. Refrigerate leftover.