Blueberry Walnut Bread

3/4 cup chopped walnuts
2-1/2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
2 eggs
1 cup milk
1 teaspoon vanilla extract
1-1/2 cups fresh blueberries

On a baking sheet, spread the walnuts in a single layer. Toast at 350
degrees for 5 to 10 minutes, stirring occasionally. Set aside to cool. In
a large bowl, mix the flour, sugar, baking powder and salt until
thoroughly combined. Cut the butter into the flour mixture until crumbly.
Stir in walnuts. In another bowl, beat the eggs lightly. Stir in the milk
and vanilla. Add egg mixture to the flour mixture and stir just until
moistened. Gently, fold in the blueberries. Spoon the batter into a
greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour
and 20 minutes or until a wooden pick inserted in the center comes out
clean. Cool in the pan on a wire rack for 10 minutes. Invert the loaf onto
a wire rack to cool completely. Store leftover bread in the refrigerator.

Yield: One 9-inch loaf
Battle Creek Enquirer

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