2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
1 c. raw quick cooking oats
1/3 c. shortening
1/2 c. brown sugar
2 eggs
1 c. buttermilk or sour milk
1 c. walnuts, chopped
1 1/2 c. blueberries

Preheat oven to 350 degrees. Grease a 9 x 5 x 3 inch loaf pan. In large bowl, sift flour, baking powder, soda, salt and nutmeg. Stir in oats. Set aside. In a small bowl use mixer at high speed to beat shortening, sugar and eggs until smooth and fluffy. At low speed beat in buttermilk. Pour liquid mixture into center of flour mixture. Stir just until well blended. Fold in nuts and blueberries. Turn batter into prepared pan. Bake 60 minutes or until cake tester comes out clean. Cool in pan 10 minutes. Remove and finish cooling. Refrigerate.