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Blueberry-Pecan Cake

Becky Luigart-Stayner; Melanie J. Clarke
Yield 10 servings (serving size: 1 wedge)
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

Nutrition 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

How to Make It

  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.