BLUEBERRY SNACKING CAKE
2 3/4 cups flour
1 cup milk
3/4 cup sugar
2/3 cup butter or margarine -- softened
2 1/2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 1/2 cups blueberries
1 cup chopped pecans
Grease a 15 1/2 x 10 1/2 inch jelly roll pan.
In a large bowl, combine first 8 ingredients with electric mixer at low speed, until blended.
Increase speed to medium, beat 2 minutes.
With a rubber scraper, gently fold in blueberries and pecans.
Spread in prepared pan.
Bake at 350 degrees
for 45 minutes or until tests done.
Cool in pan and cut into squares.