| | Directions | | Combine first 5 ingredients; mix well. Combine 2 T. flour and blueberries; toss gently, and set aside. Combine remaining flour, sugar, baking powder, soda and salt in a large bowl; make a well in center of mixture. Add egg mixture, stirring just until moistened. Fold in blueberry mixture and pecans. Pour batter into a greased and floured 9x5x3" loaf pan; bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely. Yield: 1 loaf |
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| Ingredients | | - |  | 3 eggs, beaten |
| - | | 1 tablespoon grated orange rind |
| - | | 2/3 cup orange juice |
| - | | 1/2 cup Milk |
| - | | 1/2 cup butter, melted |
| - | | 3 cups all-purpose flour, divided |
| - | | 1 can blueberries, drained (16 1/2 ounce can) |
| - | | 3/4 cup sugar |
| - | | 1 tablespoon baking powder |
| - | | 1/4 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1/2 cup chopped pecans |
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