preheat oven to 350. line a 9 x 5 pan with parchment paper, allowing the paper to overhang the two long sides of the pan

in a lg. mixing bowl, sift together the wheat flour and 3/4 C flour, baking powder, baking soda and salt. add sugar and ground flaxseeds. stir to combine.

place lemon juice in a 2 C measuring cup. add enough boiling water to get 3/4 C liquid. add grated rind and butter. stir until butter is melted. pour into flour mixture. mix well

in a separate bowl, combine remaining 1/4 C flour, blueberries and pecans. stir gently

gently fold blueberry mixture into batter, taking care not to crush blueberries. batter will be stiff

scrape dough into loaf pan. sorinkle top with sugar. bake 55-60 min. until a toothpick comes out clean