1 pint blueberries, rinsed but not dried off
3 cups plus 3 tablespoons whole wheat flour, divided
2 cups granulated sugar
1 cup chopped pecans
1/2 cup vegetable oil
4 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt

Preheat the oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.

In a medium bowl, combine the blueberries and 3 tablespoons flour. Toss to coat evenly.

In a large bowl, combine the remaining ingredients. Mix well. Carefully fold in the blueberries.

Spoon the batter into the prepared loaf pans. Bake for 55 to 60 minutes or until a wooden pick inserted into the center comes out clean.

Allow to cool slightly and then remove to a wire rack to cool completely.