1 med. orange
2 c. all purpose flour, divided
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, melted
Boiling water
1 egg, slightly beaten
1 c. fresh or frozen, thawed and drained blueberries
1 c. chopped walnuts

Preheat oven to 350 degrees. Grease 9 x 5 inch loaf pan; set aside. Grind rind and squeeze juice from orange, adding enough water to make a 1/2 cup; set aside.

In large bowl, combine 1 3/4 flour, sugar and the 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, until blended. In medium bowl, roll blueberries and pecans with 1/4 cup flour until well coated. Gently fold into batter. Turn batter into pan, smoothing top. Bake 60-65 minutes or until toothpick comes out clean. Cool in pan or wire rack 10 minutes. Remove from pan and cool completely.