Texas Blueberry Pecan Bread
- Yield 12 servings
- 1 cup white whole-wheat flour
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 3 tablespoons flaxseeds, ground
- -- Finely grated rind and juice of 2 lemons
- 1/4 cup water, more or less
- 1 tablespoon butter, room temperature
- 1 cup blueberries, washed and dried
- 1 cup Texas pecans, chopped
- 2 tablespoons coarse sugar
- 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.