Blueberry Sour Cream Loaf

2 eggs
1 cup (8 oz) dairy sour cream
1/2 cup milk
2 tbs butter or margarine, melted
Two 7 oz pkg Martha White Blueberry Muffin Mix
1/2 cup chopped pecans

Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.

Makes one loaf.

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Cajun Country -- New Iberia, Louisiana