Pecan Blueberry Bread

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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Preheat oven to 350F°.
Lightly grease two 7.5 x 3.5” loaf pans. Set aside.
In a mixing bowl, add eggs, sour cream, oil and vanilla extract. Whisk to combine.
Stir in sugar followed by flour, baking soda and salt.
In a separate bowl, add blueberries with two tablespoons of flour. Toss them around so all blueberries are covered with a thin layer of flour. This will prevent them from sinking to bottom as bread bakes.
Add floured blueberries and pecans to batter, gently folding them in.
Divide batter between two pans.
Bake for 1 hour or until a toothpick inserted in center comes out clean.
Remove pans from oven and cool for 10 minutes on a wire rack before removing bread from pans.
Cool loaves completely before slicing them.