Blueberry-Pecan Cake

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
Cooking spray

Preheat oven to 350°.

Coat a 9-inch round spring form 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 over stir). 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.

Yield: 10 Servings

Nutritional Information

Calories: 253, Fat 10.1g, Protein: 4.5g, Carbohydrate 36.9g, Fiber 1.7g, Cholesterol 59mg, Sodium: 287mg, WWPP 7

Adapted from Cooking Light
Photo Credit: Nutmeg Notebook

Tweet