Texas Blueberry Pecan Bread

Jessica Merchant
  • Yield: 12 servings


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


  1. 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.
  2. 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.
  3. 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.
  4. In a separate bowl, combine remaining 1/4 cup all-purpose flour, blueberries and pecans. Stir gently to coat blueberries and pecans.
  5. Gently fold blueberry mixture in to batter, taking care not to crush blueberries too much. Batter will be stiff.
  6. Scrape dough loaf pan. Sprinkle top with coarse sugar.
  7. 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.


Nutritional Info *per serving

  • Calories 211
  • Fat 8g
  • Cholesterol 3mg
  • Sodium 187mg
  • Carbohydrate 32g
  • Fiber 4g
  • Protein 4g