Blueberry Pecan Cake

65 minutes Prep: 10 minutes Cook: 45 minutes

194 calories per serving view nutrition facts

happyzhangbo

10 servings suggest servings

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Ingredients

1	x	nonstick cooking spray
2	teaspoons	flour, all-purpose
5	tablespoons	butter
3/4	cup	granulated sugar replacement
2	large	eggs
2/3	cup	buttermilk, low-fat
2	teaspoons	orange	rind, grated
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	flour, all-purpose
2	cups	blueberries	fresh or frozen
1/3	cup	pecans	finely chopped
2	tablespoons	sugar	sifted powdered

Directions

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.

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Nutrition Facts

Serving Size 90g

Amount per Serving

Calories 194 45% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 58mg	19%
Sodium 204mg	8%
Total Carbohydrate 23.0g	8%
Dietary Fiber 2.0g	6%
Sugars 7.0g
Protein 4.0g	9%

Vitamin A	5%		Vitamin C	6%
Calcium	4%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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