Blueberry Pecan Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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 blueberries, you may use frozen also
• 1/3 cup finely chopped pecans
• 2 tablespoons sifted powdered sugar

Recipe

• 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.