Blueberry Pecan Cake

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.7
  • Total Fat: 5.7 g
  • Cholesterol: 3.9 mg
  • Sodium: 11.5 mg
  • Total Carbs: 43.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 4.4 g

View full nutritional breakdown of Blueberry Pecan Cake calories by ingredient
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Number of Servings: 8


    2 t. flour
    5 T. butter
    c. sugar
    2 egg substitutes (Energy Egg)
    2/3 c. clabbered soymilk
    2 t. grated orange rind
    1 t. baking powder
    t. salt
    1 t. vanilla
    t. almond extract
    t. baking soda
    1 c. flour
    2 c. blueberries
    1/3 c. finely chopped pecans
    2 T. sifted powdered sugar


Preheat oven to 350. Coat 9 round springform pan with cooking spray and dust with 2 t. flour. Melt butter in micro and add sugar stirring with a whisk. Add egg sub and stir well. Stir in soymilk and next 6 ingred, stir well. Add flour and stir just until blended. Stir in blueberries and pecans. Spoon mixture into pan, spreading evenly. Bake 45 min or until lightly browned and use toothpick test. Cool 10 on rack. Sprinkle with powdered sugar and serve.

Serving Size: makes 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user IRISHVEG1.

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