Blueberry-Pecan Cake

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

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 36%
  • Fat: 10.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 4.5g
  • Carbohydrate: 36.9g
  • Fiber: 1.7g
  • Cholesterol: 59mg
  • Iron: 1.3mg
  • Sodium: 287mg
  • Calcium: 60mg

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

  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.
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