Blueberry-Pecan Cake

Blueberry-Pecan CakeRecipe
Becky Luigart-Stayner; Melanie J. Clarke
This tender cake is packed with sweet berries and crunchy nuts.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 253
Caloriesfromfat 36 %
Fat 10.1 g
Satfat 4.3 g
Monofat 3.8 g
Polyfat 1.3 g
Protein 4.5 g
Carbohydrate 36.9 g
Fiber 1.7 g
Cholesterol 59 mg
Iron 1.3 mg
Sodium 287 mg
Calcium 60 mg

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

Preparation

Preheat oven to 350°.

Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.

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.

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.