Blueberry-Pecan Cake

• 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 or frozen blueberries
• 1/3 cup finely chopped pecans
• 2 tablespoons sifted powdered sugar

1. Preheat oven to 350u0b0.
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 350u0b0 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.

cooking spray, flour, butter, sugar, eggs, lowfat buttermilk, orange rind, baking powder, salt, vanilla, almond, baking soda, flour, blueberries, pecans, powdered sugar

Taken from www.myrecipes.com/recipe/blueberry-pecan-cake (may not work)