Blueberry-Pecan Cake Recipe

Name: Blueberry-Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 or frozen blueberries; 1/3 cup finely chopped pecans; 2 tablespoons sifted powdered sugar

Servings: persons

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 or frozen blueberries
1/3 cup finely chopped pecans
2 tablespoons sifted powdered sugar

1
Preheat oven to 350u00b0.
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 350u00b0 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.

932

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cooking spray, 2 teaspoons all-purpose flour, 5 tablespoons butter, 3/4 cup granulated sugar, and more.

Yes, Blueberry-Pecan Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Pecan Cake

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