Blueberry Pecan Cake

While most grocery stores carry blueberries year-round, the North American harvest season runs from April to late September. In honor of the start of blueberry season, I wanted to share a recipe gifted to me at my bridal shower last summer. As an added bonus, it also features my favorite - and most Southern - of nuts: the pecan. Thanks to Marilyn Putney for this delicious recipe.

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• 5 tablespoons butter
• ³/₄ cup granulated sugar
• 2 eggs
• ²/₃ cup buttermilk
• 2 teaspoons grated orange rind
• 1 teaspoon baking powder
• ¹/₂ teaspoon salt
• 1 ¹/₂ teaspoons vanilla extract
• ¹/₄ teaspoon almond extract
• 1 ¹/₂ cups all-purpose flour
• 2 cups fresh blueberries
• ¹/₃ cup finely chopped pecans
• 2 tablespoons powdered sugar

1. Preheat oven to 350 degrees.
2. Butter a 9-inch springform pan and dust lightly with flour.
3. Melt 5 tablespoons of butter. Add granulated sugar, stirring with a whisk. Add eggs; stir well.
4. Add buttermilk, grated orange rind, baking powder, salt, vanilla extract, almond extract, and baking soda. Stir well until the mixture is fully combined.
5. Sift in flour, stirring until just blended. Do not over-stir.
6. Add in blueberries and pecans, stirring gently to avoid crushing the blueberries.
7. Pour batter into pan.
8. Bake ~45 minutes. Cake is done when a toothpick inserted into the center comes out clean.
9. Cool 10-15 minutes in pan on a wire rack. Sprinkle with powdered sugar. Garnish with blueberries and pecans.