Blueberry Pecan Cake

This is a nice, light cake that works well as a coffee cake or with ice cream for dessert. It doesn't require using a mixer, and it goes together quite quickly, so it's perfect when you get unexpected company!

Start by melting the butter in the microwave. Measure out the sugar into a mixing bowl, and add the melted butter.



Stir well with a whisk. Then add the eggs, and stir well.



Add the buttermilk,



orange rind, baking powder, salt, baking soda, almond extract and vanilla.



Stir well to combine, then add the flour, stirring just until blended.



Fold in pecans,



and blueberries.



Spoon the mixture into a greased and floured spring form pan, spreading evenly.



Bake at 350 for 45 minutes or until lightly browned. Cool 10 minutes in the pan on a wire rack



before removing the outer edge of the pan.



Find more recipes at Mouthwatering Mondays, Tempt my Tummy Tuesdays, Tasty Tuesday, Tuesdays at the Table and What's Cooking Wednesdays, Me and My Sweets and What did you Bake Today?

Blueberry Pecan Cake

5 Tbsp. butter
3/4 cup sugar
2 eggs
2/3 cup buttermilk
2 tsp. grated orange rind
1 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. baking soda
1 1/2 cups flour
2 cups fresh or frozen blueberries
1/3 cup finely crushed pecans

Grease and flour a 9" springform pan.

In a large microwaveable bowl, melt butter. Add sugar, stirring with a whisk. Add eggs, stir well. Stir in buttermilk, orange rind, baking powder, salt, extracts, and baking soda. Add flour, stirring just until blended. Fold in blueberries and pecans. Spoon mixture into pan, spreading evenly.

Bake at 350 for 45 minutes or until lightly browned and a toothpick comes out clean. Cool 10 minutes in the pan on a wire rack before removing outside of pan. Sprinkle with powdered sugar if desired. Serves 10.