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Preheat oven to 350 degrees.
Coat a 9-inch round springform pan with cooking spray, and dust the pan
with 2 teaspoons flour.
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.
Bake at 350 degrees 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (121g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 125 (56%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||19 %|
|Saturated Fat 5.6g||28 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 227.9mg||70 %|
|Sodium 199.2mg||7 %|
|Potassium 133.3mg||4 %|
|Total Carbohydrate 18.9g||6 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 17.6g|
|Protein 7.5g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 225
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