Blueberry Pecan Cake

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.