1 pint blueberries, rinsed but not dried off
3 cups plus 3 Tablespoons whole wheat flour, divided
2 cups sugar
1 cup chopped pecans
2 cups vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
Preheat oven to 350 degrees. In a medium bowl, combine the blueberries and 3 tablespoons of flour. Toss to coat evenly. In a large bowl, combine the remaining ingredients. Mix well. Carefully fold the blueberries into the rest of the ingredients. Spoon the batter into two greased 9x5 inch loaf pans. Bake for 55 to 60 minutes or until a wooden toothpick inserted into the center comes out clean. Allow to cool slightly and then remove to a wire rack to cool completely.
