…every pantry has a story
Seriously, I do make things that don’t contain blueberries, I just seem to post blueberry recipes all the time. Perhaps the state of Maine will start sponsoring me, oh if only I could be so lucky! I will try to mix it up a little bit for the month of May, be warned I love coconut as well. This cake works well as breakfast cake, dessert, or snack time.
I have done at least 2 variations with this recipe, I have used splenda instead of sugar, also have added cooked breakfast sausage to the batter. Both are great, if you are going to use the sausage try to pat off a bit of the grease. I’ve never used it but I think even a flavored sausage would be nice, perhaps sage or maple. Again I have used frozen blueberries which turn the batter blueish so fold gently, I also dusted them with a teaspoon of flour to keep them from sinking to the bottom of the batter.
Pre-heat Oven 350, prepare 9 inch springform pan
In large bowl melt butter in microwave, whisk in sugar then eggs. Blend in buttermilk, rind, powder, salt, vanilla & almond extracts, and baking soda. Stir in flour until mixed, gently fold in berries and pecans, spoon into prepared pan. Bake 45 minutes. When cooled dust top with the 10x sugar and serve.