I have had the recipe for so long, I have know idea where it came from but can you say AMAZING?! The sweetness of the icing and blueberries are perfectly paired up with the crunch on the pecans. It is the one bread that I know I should always make two loafs as one just doesn't last long! Its great for a sweet breakfast or an afternoon treat. Really, it can go anywhere that food is needed. The hardest part is waiting until you can eat it! Your mouth will thank you for making it!
1Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
2In large bowl, mix flour, sugar, baking powder and salt with a spoon.
3Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
4Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
5After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
6A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
7Drizzle over loaf. Let stand until icing is set before storing.