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Blueberry Pecan Brunch Cake




Source of Recipe


Internet


List of Ingredients




6 ounces unsalted butter, softened
1 cup plus 2 tablespoons sugar
1 1/2 teaspoons vanilla extract
3 large eggs, room temperature
1 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1 cup pecans, finely chopped
1 1/2 cups fresh blueberries
2 tablespoons sugar
1 teaspoon cinnamon
powdered sugar



Recipe



Place the butter in a mixing bowl, and using an electric mixer, beat the butter until light and smooth. Add the sugar and vanilla and beat on medium speed until light and fluffy. Add the eggs one at a time, beating on medium speed until each is incorporated. Stop to scrape the bowl as necessary.
In small bowl, add the flour, baking powder and salt and stir with a fork to combine. With the mixer running on low speed, add the dry ingredients to the butter mixture. Mix just until the batter is combined, scrape once, and mix briefly again.
Spray a 9 x 13-inch baking pan with baking spray. Dust lightly with flour, tapping out excess. Scrape the batter into the pan. Sprinkle 1/2 cup of the chopped pecans over the batter. Sprinkle the blueberries evenly over the batter and top with the remaining pecans. In a small bowl, combine the sugar and cinnamon and sprinkle the mixture evenly over the entire cake. Bake the cake on center rack in the oven for about 45 minutes, until golden brown and an inserted tooth pick or wooden skewer comes out clean.
When the cake cools slightly, sift the powdered sugar lightly over the top and cut into squares. Serve warm or at room temperature. Serves 8 to 12.
Tip: The cake be made 1 to 2 days ahead. To store, cover tightly with plastic wrap and store at room temperature. The cake may be re-heat briefly in oven, if desired.