Art by the Creek

Preheat oven to 350*. Line 9X9X2 inch cake pan with parchment paper

Ingredients

Topping

2/3 cup granulated sugar
1/2 cup chopped pecans
2 tbs. unsalted butter, melted
1 1/2 tsp. cinnamon
1/2 tsp. freshly grated nutmeg

Cake

1 cup buttermilk
2 eggs
2 tsp. vanilla
zest of one orange, chopped fine
2 cups flour
1 cup sugar
1 tbs. baking powder
1/4 tsp. grated nutmeg
1 stick butter, cubed and frozen for at least 5 minutes
2 cups frozen blueberries (or fresh)

Preparation

In a small bowl, stir together all of the topping ingredients. Set aside. In a medium bowl, whisk together buttermilk, eggs, vanilla and orange zest. In the work bowl of the food processor, pulse together flour, sugar, baking powder, and nutmeg. Add butter cubes and pulse until the mixture resembles a course meal. Add to buttermilk mixture and fold together just until moistened. Fold in blueberries. Spread into prepared pan and evenly sprinkle topping on top. Bake approximately 45 minutes until a tester comes out clean. Cool completely in pan on a cooling rack. Serve and enjoy.

Note: recipe can be doubled. Use a 9X13 inch pan and bake for approximately 1 hr.

This entry was posted on Thursday, January 1st, 2009 at 4:55 pm and is filed under Cake, Spice, Fruit, Nuts. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.