Blueberry-Pecan Cake

Ingredients

• 0.5 teaspoon almond extract 
• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 2 cups blueberries fresh
• 5 tablespoons butter 
• 2 large eggs 
• 1.5 cups flour all-purpose
• 2 teaspoons flour all-purpose
• 0.8 cup granulated sugar 
• 0.7 cup buttermilk low-fat
• 2 teaspoons orange rind grated
• 0.3 cup pecans finely chopped
• 2 tablespoons powdered sugar sifted
• 0.5 teaspoon salt 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• microwave
• springform pan
• measuring cup

Directions

1. Preheat oven to 35
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.
4. Add granulated sugar, stirring with a whisk.
5. 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.
6. Add flour, stirring just until blended (do not overstir). Stir in blueberries and pecans. Spoon mixture into prepared pan, spreading evenly.
7. Bake at 350 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.
8. Sprinkle with powdered sugar.
9. Cut into wedges.