Buttery rich pound cake laced with juicy fresh blueberries and pecans.

Blueberry Pound Cake

1 cup butter, softened
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt

1/4 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
1 cup blueberries
1/4 cup chopped pecans

1. Preheat oven to 325°F (160°C). Grease and flour a 9 x 5 x 3-inch loaf pan; set aside.
2. In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended.
3. Gently fold in blueberries and pecans. Spread evenly in prepared baking pan. Bake for about 60 to 70 minutes or until tested done when a wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes. Remove from pan and cool completely.

Makes 1 loaf cake.