Blueberry and Pecan One Bowl Cake…
Updated: Oct 1
Blueberries are one of my favorite fruits; this time of year, they are not easy or cheap to buy fresh. One of the reasons this simple one layer cake is a go-to; you can use fresh or frozen with the same great result. This cake is excellent at any time of day breakfast cake, dessert, or snack time. There are many variations you can create with this basic recipe if you like a different type of nut use that, if you don't like nuts, don't use them. You can add various berries to the mix or even cooked breakfast sausage to the batter. If you are going to use the sausage, try to pat off a bit of the grease. Flavored sausage would be a great punch of flavor, such as spicy, sage, or maple. Using frozen blueberries will sometimes turn the batter blueish after baking that fades. Regardless of fresh or frozen, be sure to dust them with a teaspoon of flour to keep them from sinking to the bottom of the batter. When you are adding the dry ingredients to the wet, be sure not to overmix, fold gently just until mixed.
Blueberry Pecan Cake
Pre-heat Oven 350, prepare a 9-inch cake pan or springform pan.
5 Tbl butter, melted
3/4 cup sugar
2/3 cup buttermilk
1 1/2 tsp vanilla
2 tsp orange or lemon zest
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups flour
2 cups blueberries, fresh or frozen, tossed with a teaspoon of flour
1/2 cup pecans, chopped (optional)
1 Tbl 10x sugar, for dusting
In large bowl whisk sugar, melted butter then eggs. Blend in buttermilk, zest, and vanilla. Sift together baking powder, baking soda, salt, and flour, then fold into wet ingredients just until mixed, gently fold in berries and pecans, spoon into prepared pan. Bake 45 minutes. Cool for 10 minutes, remove from the baking pan. When the cake is completely cooled, dust top with the 10x sugar and serve.