Blueberry Pecan Cake

This tender cake is packed with sweet berries and crunchy nuts. From Cooking Light.

• Ready In: 55 mins
• Serves: 10

Ingredients

•  cooking spray
• 2  teaspoons all-purpose flour
• 5  tablespoons butter
• 3⁄4 cup granulated sugar
• 2  large eggs
• 2⁄3 cup low-fat buttermilk
• 2  teaspoons  grated  orange rind
• 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 all-purpose flour
• 2  cups fresh blueberries, you may use frozen also
• 1⁄3 cup  finely chopped pecans
• 2  tablespoons  sifted powdered sugar

Directions

1. Preheat oven to 350°.
2. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 teaspoons flour.
3. 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.
4. 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.