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Ingredients:

1 pint blueberries, rinsed but not dried off
3 cups plus 3 Tbsp. whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
2 cups vegetable oil
4 eggs
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. salt


Directions:

Preheat the oven to 350 degrees F.

In a medium bowl, combine the blueberries and 3 Tbsp. of flour. Toss to coat evenly.

In a large bowl, combine the remaining ingredients. Mix well.

Carefully fold the blueberries into the rest of the ingredients.

Spoon the batter into two greased 9" x 5" loaf pans.

Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean.

Allow to cool slightly and then remove to a wire rack to cool completely.