Blueberry Pecan Cake

This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?


  • 2 1/2 cups flour
  • 2 tsp. baking powder
  • generous pinch of cinnamon and allspice
  • 3 tbsp. butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup whole milk
  • 2 cups fresh blueberries
  • 1 large peach, peeled and chopped
  • 3/4 cup chopped pecans
  • caramel sauce
  • whipped cream

Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.

Combine the flour, baking powder, cinnamon and allspice well. Set aside.

In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.

In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.

Bake 45-50 minutes until a toothpick comes out clean.

For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.

Make a fresh pot of coffee and call the girls. It is time to sit and chat.

To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).


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