Blueberry – Pecan Cake

The markets are filled with big, beautiful berries! They are delicious all on their own, sprinkled over some Greek yogurt, in your cereal bowl or take it to a whole new level by baking them in a cake. I’m talking about a cake with a moist crumb, sweet berries,crunchy pecans and just a hint of citrus! Serve it at a brunch or as a summer dessert. It’s fabulous!

Blueberry-Pecan Cake

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 5 tablespoons butter
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2/3 cup low-fat buttermilk
  • 2 teaspoons grated orange rind
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 2 cups fresh or frozen blueberries
  • 1/3 cup finely chopped pecans
  • 2 tablespoons sifted powdered sugar

Preheat oven to 350°.

Coat a 9-inch round spring form pan with cooking spray, and dust the pan with 2 teaspoons flour. I used Pillsbury baking spray with flour. Works like a charm!

Place butter in a large microwave-safe bowl. Cover and microwave at high 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add eggs; stir well. Stir in buttermilk and next 6 ingredients (buttermilk through baking soda); stir well. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not over stir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.

Bake at 350° for 45 minutes or until lightly browned and a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

Yield: 10 Servings

Nutritional Information

Calories: 253, Fat 10.1g, Protein: 4.5g, Carbohydrate 36.9g, Fiber 1.7g, Cholesterol 59mg, Sodium: 287mg, WWPP 7

Adapted from Cooking Light AUGUST 2001

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