Rating: 4.5 stars
10 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light August 2001

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Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary test

Yield:
10 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

253 calories; calories from fat 36%; fat 10.1g; saturated fat 4.3g; mono fat 3.8g; poly fat 1.3g; protein 4.5g; carbohydrates 36.9g; fiber 1.7g; cholesterol 59mg; iron 1.3mg; sodium 287mg; calcium 60mg.
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