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Blueberry-Pecan CakeBlueberry-Pecan Cake

Blueberry-Pecan Cake


Thursday, January 01, 2004
10 servings (serving size: 1 wedge)
Cooking spray2 tsp all purpose flour
5 T margarine
3/4 cup granulated sugar
2 lg eggs
2/3 cup lowfat buttermilk
2 tsp grated orange rind
1 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract
1/2 tsp almond extract
1/4 tsp baking soda
1 1/2 cups all purpose flour
2 cups fresh or frozen blueberries
1/3 cup finely chopped pecans
2 T sifted powdered sugar
1. Preheat oven to 350 degrees

2. Coat a 9-inch round springform pan with cooking spray, and dust the pan with 2 tsp flour.

3. Place margarine 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 and 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 degrees for 45 minutes or until lightly browned and a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut
into wedges.
Nutrition Facts:
253 calories, 37 g carbohydrate, 10.1 g fat, 59 mg
cholesterol, 287 mg sodium

Julie Free, RD/LD, St. Francis Hospital
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