This is something that LauraSiobhan brought to the house for baking goodness. She used egg substitute to make it Laura friendly, but real eggs would do nicely as well. Laura left out the walnuts and I didn't miss them in the least. The recipe yields one Bundt pan or two 9" x 5" loaves.
5 cups all-purpose flour 1 1/2 cups sugar 2 tbs baking powder 1 tsp salt 3/4 cup butter or margarine 1 1/2 cups walnuts, chopped 4 eggs 2 cups milk 2 tsp vanilla extract 3 cups fresh or frozen blueberries (one 16 oz. bag of frozen blueberries works well - do not thaw)
Preheat overn to 350 degrees. Grease and flour 10-inch Bundt pan.
In large bowl, mix flour, sugar, baking powder, and salt. With pastry blender or 2 knives used scissors fashion, cut in butter or margarine until mixture resembles fine crumbs. Stir in chopped walnuts. In small bowl, beat eggs slightly; beat in milk and vanilla until wel 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 or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.
280 calories per serving (24 servings in entire recipe)