Blueberry Pecan Brunch Cake

By marlene

Ingredients

• 6 ounces unsalted butter softened
• 1 cup plus 2 tbs sugar
• 11/2 tsp vanilla extract
• 3 large eggs room temperature
• 11/2 cup all purpose flour
• 1 1/2 tbs baking soda
• 1/2 tsp salt
• 1 cup pecan pieces finely chopped
• 1 1/2 cup fresh or frozen blueberries
• 2 tbs sugar
• 1 tsp cinnamon
• powdered sugar

Preparation

Step 1

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 [stopping to scrape the bowl as needed]. Place the flour, baking powder and salt in a small bowl and whisk lightly 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 briefly mix again to finish.
Spray a 9x13 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 toothpick inserted comes out clean. When cake is cool enough to handle, sift powdered sugar lightly over the top. Cut into squares, serving warm or at room temperature.