"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Blueberry-Pecan Cake Recipe

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This recipe for Blueberry-Pecan Cake, by , is from The Tuinstra Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Fran McGuire - Daughter of George and Jennie Tuinstra
Added: Monday, May 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp all-purpose flour
5 tbsp butter
3/4 c granulated sugar
2 large eggs
2/3 c low-fat buttermilk
2 tsp grated orange or lemon 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 c all-purpose flour
2 c fresh or frozen blueberries
1/3 c finely chopped pecans
2 tbsp sifted powdered sugar

Directions:
Directions:
Preheat oven to 350. Coat 9 inch round springform pan with cooking spray, and dust pan with 2 tsp flour. Microwave butter in large bowl 1 min. Add sugar, stirring with whisk. Add eggs, stir well. Add buttermilk, rind, baking powder, salt, extracts, and soda. Stir in flour. Do not overstir. Add berries and nuts. Spread evenly in pan. Bake for 45 min. or until lightly browned and wooden pick comes out clean. Cool 10 min in pan on wire rack. Sprinkle with powdered sugar. Serve in wedges.

 

 

 

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