3 cups flour

1 cup sugar

1 tablespoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

1 egg, beaten

1 2/3 cups milk

¼ cup vegetable oil

1 teaspoon vanilla extract

1 teaspoon grated lemon peel

1 ½ cups fresh or frozen blueberries

½ cup chopped pecans

Grease and flour a 9x5x3-inch loaf pan; set aside.  In a medium bowl, mix together the flour, sugar, baking powder, salt and baking soda.  Make a well in the center and set aside. In a large mixing bowl, combine beaten egg, milk, vegetable oil and vanilla extract; add to the well in dry ingredients.  Stir just until batter is moistened. Fold in lemon peel, blueberries and chopped pecans. Spoon into prepared loaf pan. Bake at 350° for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the center of the loaf.  Cool blueberry bread in pan on a rack.