1 med. orange (grated rind and squeeze juice, adding enough water to make 1/2 c.)
2 c. flour, divided
1/2 c. sugar
1/2 c. firmly packed light brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 c. butter, melted
Boiling water
1 egg, lightly beaten
1 c. fresh or frozen, thawed and drained blueberries
1 c. chopped pecans

Preheat oven to 350 degrees; grease 9x5 inch loaf pan, set aside.

In a large bowl, combine 1 3/4 cups flour, sugar, brown sugar, baking powder, baking soda and salt.

In measuring cup, stir together butter, orange rind, juice and enough boiling water to make 3/4 cup. Add liquid ingredients and egg to dry ingredients. Stir just until blended.

In medium bowl, toss blueberries and pecans with 1/4 cup flour until well coated. Gently fold into batter. Turn batter into pan, smooth top. Bake 60-65 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.