Blueberry Pecan Cake
Submitted by happyzhangbo
A tender buttermilk blueberry cake studded with toasted pecans and scented with orange rind and almond extract. Baked in a springform pan and dusted with powdered sugar.
YIELD
10 servingsPREP
10 minCOOK
45 minREADY
65 minThis cake punches well above its weight.
Buttermilk keeps the crumb moist and tender while a hit of almond extract and freshly grated orange rind give every bite a warm, fragrant complexity you won’t find in a typical blueberry cake.
The pecans add crunch and a toasty richness that plays off the juicy berries, and a light dusting of powdered sugar on top is all the decoration it needs.
It mixes up in one bowl (melt the butter in the microwave, whisk everything in) and bakes in a springform pan for easy, clean slices.
This is the kind of cake you bring to a gathering and leave with zero leftovers.
Kitchen Tips
- Don’t overstir the batter once you add the flour. A few lumps are fine and the cake will be lighter for it. Overmixing develops gluten and makes it tough.
- Toss the blueberries in a little flour before folding them in. This helps them stay suspended in the batter instead of sinking to the bottom.
- Let the cake cool in the pan for a full 10 minutes before releasing the springform sides. This gives the crumb time to set so it doesn’t crack or crumble.
- Fresh or frozen blueberries both work. If using frozen, fold them in straight from the freezer so they don’t bleed into the batter.
Ingredients
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 1½ 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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