This tender cake is packed with sweet berries and crunchy nuts.
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
How to Make It
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.
So moist. Not too sweet -just perfect texture and easy to make. Used it for a Bunco get together and added fresh whipped cream w/ orange rind. I will make again and again! Received lots of compliments. Even the dog grabbed a piece.
Great taste, great presentation, and super easy! My husband loved this cake as it isn't too sweet. I substituted lemon rind for the orange and walnuts instead of pecans, as I had these on hand. I'll make this again and drizzle powder sugar, lemon juice icing on slices!
I loved this cake -- so easy and great flavor (I love almond flavor). Replace the orange rind with lemon rind and for 'good measure' added squeeze of fresh lemon juice to the batter. Just like muffins, the trick to this cake is not to overstir the batter. Definitely a Keeper.
I love blueberries and I'm always looking for healthier versions of muffins, cakes etc. This cake is perfect, not too sweet, lots of blueberries, and the crunch of the pecans!! It's perfect. The family loved it!
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