You are here: Home » Recipes » Texas Blueberry Pecan Bread Texas Blueberry Pecan Bread Recipe by fwcook Yield 12 servings Jessica Merchant PrintEmail Ingredients 1 cup white whole-wheat flour1 cup all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup sugar3 tablespoons flaxseeds, ground -- Finely grated rind and juice of 2 lemons1/4 cup water, more or less1 tablespoon butter, room temperature1 cup blueberries, washed and dried1 cup Texas pecans, chopped2 tablespoons coarse sugar Instructions Preheat oven to 350F. Line a 9 x 5-inch pan with parchment paper, so that the paper overhangs the two long sides of the pan. In a large mixing bowl, sift together white whole wheat flour, 3/4 cup all-purpose flour, baking power, baking soda and salt. Add sugar and ground flax seed. Stir to combine. Place lemon juice into a 2-cup measuring cup. Add enough boiling water to get 3/4 cup liquid. Add grated rind and butter. Stir until butter is melted. Pour into flour mixture. Blend well. In a separate bowl, combine remaining 1/4 cup all-purpose flour, blueberries and pecans. Stir gently to coat blueberries and pecans. Gently fold blueberry mixture in to batter, taking care not to crush blueberries too much. Batter will be stiff. Scrape dough loaf pan. Sprinkle top with coarse sugar. Bake 55 to 60 minutes, until toothpick inserted in center comes clean. Let bread rest for 5 minutes. Gently remove bread from pan, using parchment to help. Remove parchment from bread and let cool on a wire rack completely, about 2 hours.