Blueberry Pecan Cake

This tender cake is packed with sweet berries and crunchy nuts.

Yield 10 servings (serving size: 1 wedge)

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

Preparation

Preheat oven to 350°.

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 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.

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.

Nutritional Information

Calories: 253 (36% from fat)

Fat: 10.1g (sat 4.3g,mono 3.8g,poly 1.3g)

Protein: 4.5g

Carbohydrate: 36.9g

Fiber: 1.7g

Cholesterol: 59mg

Iron: 1.3mg

Sodium: 287mg

Calcium: 60mg

Cooking Light, AUGUST 2001