Blueberry Pecan Cake
nonstick cooking spray
granulated sugar replacement
fresh or frozen
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.