BLUEBERRY PECAN CAKE
Elizabeth
ingredients
- Cooking spray
- 2 tsp all purpose flour
- 5 T butter
- 3/4 C granulated sugar
- 2 large eggs
- 2/3 C low fat buttermilk
- 2 tsp grated orange rind
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 tsp baking soda
- 1 1/2 C all purpose flour
- 2 C fresh or frozen blueberries
- 1/3 C finely chopped pecans
- 2 T sifted powdered sugar
directions
- 1
Preheat oven to 350 degrees F. Coat a 9-inch round springform pan with cooking spray and dust the pan with 2 tsp 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 C 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.
- 2
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.
Source: Liz
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews