Blueberry Cake

Hello there– Do you have a cake recipe that you make again and again because it’s easy and quick, it’s homey and tender, just sweet enough?  This one is mine.  I love it hot from the oven and the blueberries and pecans give it the right amount of sweetness and texture.  Delish.

BLUEBERRY CAKE
3/4 cup sugar
5 tab. canola oil
2 eggs
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2  tsp. vanilla
1 tsp. amaretto
2/3 cup buttermilk*
2/3 cup pecans, chopped
2 cups blueberries (fresh or frozen)**
powdered sugar

Stir together the sugar, oil and eggs.  Then add in the flour, baking powder, salt, vanilla and amaretto.  Next mix in the butter milk.  Stir in the pecans.  And finally lightly mix in the blueberries–don’t stir too much or you may turn the batter blue!  Spoon the batter into a 9″ cake can or springform pan and bake at 350 degrees for 45 minutes.  When it’s cooled, sprinkle on powdered sugar through a sieve.  Eat it for breakfast plain or pile on the whipped cream for a simple dessert.

*I used regular milk with a splash of cider vinegar–let it sit a couple minutes to thicken.
**Frozen berries tint the batter as they defrost, so stir them in gently just until mixed in.