Blueberry Quick Bread

Make 1 bundt cake, 2 9 x 5" loaves or 4 5 3/8 x 3 1/8" loaves

5 cups all puropse flour
1 1/2 cups sugar
2 tablespoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1 1/2 cups chopped walnuts
1 teaspoon grated lemon peel

4 eggs
2 cups milk
2 teaspoons vanilla
Juice 1 lemon
3 cups fresh or frozen blueberries, unthawed

Preheat oven to 350 Degrees F. Grease and flour 10" bundt or smaller pans.
Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Cut in butter until mixture resembles fine crumbs. Stir in walnuts and lemon peel.

Beat eggs lightly with fork in small bowl. Stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries. Spoon evenly into pan(s) and bake until toothpick inserted in
center comes out clean, about 80 to 90 minutes. Cool on wire rack 10 minutes.
Remove from pan. Serve warm or cold. Wrap and refrigerate.

Made this recipe this weekend and it was very good. Made the 10" bundt cake.
Recipe is from The Bon Appetit Kitchen Collection "Gifts From Your Kitchen."
Enjoy!