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. walnuts, chopped
4 eggs
2 c. milk
2 tsp. vanilla extract
3 c. fresh or frozen blueberries

About 2 1/2 hours before serving:

Preheat oven to 350 degrees F. Grease and flour 10 inch Bundt pan or two 9x5 inch loaf pans. In large bowl, mix flour, sugar, baking powder, salt. With 2 knives used scissor-fashion, cut in butter to resemble fine crumbs. Stir in chopped walnuts.

In small bowl with fork, beat eggs slightly; stir in milk and vanilla until well mixed; stir into flour mixture just until flour is moistened. Gently stir in blueberries; spoon batter evenly into Bundt pan.

Bake 1 hour and 20 minutes until toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes; remove from pan. Serve warm or cold. Refrigerate leftover bread.

Makes one 2 pound Bundt loaf or two 1 pound 9x5 inch loaves.

If blueberries are frozen, do not thaw.