Blueberry-Pecan Cake

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

This tender cake is packed with sweet berries and crunchy nuts.

Ingredients:

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

Directions:

1. Preheat oven to 350°.
2. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
3. 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 overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
4. 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.

By RecipeOfHealth.com