Blueberry Pecan Cake
This is a good flavorful snack type of cake. The recipe is from Cooking Light Magazine so it is low in calories
2 teaspoons all-purpose flour
5 tablespoons butter
¾ cup granulated sugar
2 large eggs
2/3 cup low-fat buttermilk
2 teaspoons grated orange rind (optional)
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ 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.
Preheat the oven to 350 deg. F.
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 better melts.
Add granulate sugar, stirring with a whisk. Add eggs; sir well. Stir in buttermilk and next 6 ingredients
(buttermilk through baking soda); stir well. Lightly spoon 1 ½ 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 350deg. F. 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; Calories 253/serving