Sweet Alabama Blueberry Pecan Cinnamon Loaf!

Ingredients:

2 cups pecans, finely chopped
1 1/2 cups self-rising flour
1 cup granulated sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs, beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup fresh or frozen blueberries, lightly dusted with flour

Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a mixing bowl, combine pecans, self-rising flour, granulated sugar, brown sugar, and cinnamon.
In a separate bowl, whisk together vegetable oil, eggs, vanilla extract, and salt.
Gently incorporate the wet mixture into the dry ingredients, stirring just enough to combine.
Carefully fold in the floured blueberries to keep them from sinking.
Transfer the batter into the prepared loaf pan, spreading it evenly.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Let it rest in the pan for 10 minutes before moving it to a wire rack to cool completely.

Tips & Variations:
Replace vegetable oil with melted butter for a deeper flavor.
Enhance with a streusel topping—combine 1/4 cup flour, 1/4 cup brown sugar, 2 tbsp melted butter, and 1/2 tsp cinnamon. Sprinkle before baking!
No self-rising flour? Substitute with 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt.
Enjoy it warm or at room temperature for the best flavor!

Delicious!