"The belly rules the mind."--Spanish Proverb

Blueberry Pecan Coffee Cake Recipe

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

Sarah Pfarr
Added: Thursday, April 2, 2009


1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup finely ground, toasted pecans
1 cup sugar
2 eggs
2 egg whites
1 tsp vanilla extract
1 cup blueberries, fresh or frozen
Confectioners sugar for serving

Preheat oven to 375F. Grease and flour an 9-inch round cake pan. In a small bowl, whisk together flour, baking powder and salt. Set aside.
In a large bowl, beat together pecans, sugar and one egg, adding the remaining egg and egg whites one at a time, until the mixture is smooth. Add vanilla and beat on high for 1-2 minutes, until slightly lightened. Beat in flour at low speed. Toss berries in a teaspoon or two of flour, then fold into batter. Pour into prepared pan. Bake at 375F for 40-45 minutes, until a tester comes out clean.
Let cool for at least 15 minutes before slicing. Serve with a dusting of confectioners sugar and more berries, if desired.
Makes 12 servings.




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