2 c. bread or all purpose flour
2/3 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. each baking soda and salt
Juice and grated rind of 1 orange
2 tbsp. butter, room temperature
1/2 c. boiling water
1 c. fresh blueberries, washed and dried (or frozen blueberries, thawed)
1 c. chopped pecans
1 lg. (9x5 inch) or 2 small (7x3 inch) loaf pans, greased or Teflon, lined with
buttered wax paper

Preheat oven to 350 degrees. In a large mixing bowl, sift together 1 3/4 cup flour and other dry ingredients. In a measuring cup, pour the juice and orange rind and add the butter. Add boiling water sufficient to make 3/4 cup. By hand or with the mixer flat beater, stir the liquid into the dry ingredients, blending well. In a separate bowl, combine the berries, pecans and 1/4 cup flour. Add this to the batter, taking care not to mash the berries. Pour or spoon the batter into the prepared pan or pans.

Bake in 350 degree oven for one hour. Until light brown and a toothpick inserted in the loaf comes out clean and dry. If using a convention oven, reduce heat 50 degrees. Remove bread from oven. Turn the pan on its side; carefully pull the loaf out by gentle tugging on the wax paper lining. Cool on a metal rack.