Blueberry Quick Bread - cooking recipe

Ingredients

5 c. self-rising flour
1 1/2 c. sugar
3/4 c. butter or margarine
1 1/2 c. pecans
4 eggs
2 c. milk
2 tsp. vanilla
3 c. fresh or frozen blueberries

Preparation

Mix flour and sugar and cut in butter until mixture resembles fine crumbs.
Stir in chopped nuts.
In small bowl, beat eggs slightly; stir in milk and vanilla and stir into flour mixture just until flour is moistened.
Gently stir in blueberries.
Spoon batter evenly into greased and floured Bundt pan or two 9 x 5-inch loaf pans.
Bake at 350\u00b0 for about 1 hour and 20 minutes until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pan.
(Cinnamon-sugar mixture may be sprinkled on top of mixture before baking.)