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Blueberry Pecan Cake















Trans-fat Free


1 x nonstick cooking spray
2 teaspoons all-purpose flour
5 tablespoons butter
¾ cup granulated sugar replacement
2 large eggs
cup buttermilk
2 teaspoons oranges
rind, grated
1 teaspoon baking powder
½ teaspoon salt
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon baking soda
1 ½ cups all-purpose flour
2 cups blueberries
fresh or frozen
cup pecans
finely chopped
2 tablespoons sugar
sifted powdered


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 90g (3.2 oz)
Amount per Serving
Calories 19445% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 58mg 19%
Sodium 204mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 6%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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