This blueberry-studded bread is lovely served any time of day.
Serves: 12Save Share
1 cup white whole-wheat flour
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3 tablespoon 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 tablespoon 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 into 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.