2 1/4 c. all-purpose flour
1 c. sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
2 lg. eggs, well beaten
3/4 c. vegetable oil
2 tbsp. frozen orange juice, unreconstituted
2 c. blueberries, washed and drained
1 c. chopped walnuts

Preheat oven to 350 degrees. Grease a 12-cup bundt pan. In medium bowl combine dry ingredients. In a large bowl blend together eggs, buttermilk, oil and orange juice. Add dry ingredients and mix thoroughly.

Carefully fold in blueberries and chopped walnuts. Pour into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

Garnish with whipped cream and additional blueberries.

If the blueberries are frozen, omit the orange juice, or cut down on the buttermilk a little.

Good with a caramel icing or good with no icing.