Blueberries and Pecans

Looking through cooking magazines, what makes one recipe appealing and another something you pass right over. For me,it seems, there are certain ingredients that catch my eye. If the recipe calls for chocolate, apricots, cilantro, bacon, cream cheese, mango, blueberries, or almost any kind of nuts, I'm ready to give it a try. So one of my current favorites is a blueberry-pecan coffee cake from an old Cooking Light magazine (with a few adjustments). It's fast, easy, yummy in an uncomplicated kind of way and of course has those eye-catching, mouth watering ingredients-- blueberries and pecans!

BLUEBERRY/PECAN COFFEE CAKE:

5 tab canola oil
3/4 cup sugar
2 eggs
2/3 cup buttermilk
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla
1 tsp amareto
1 1/2 cup flour
2 cups blueberries
2/3 cup pecans,chopped
powdered sugar

Mix all but the powdered sugar and spoon into a 9" springform pan (or any similar pan) sprayed with Pam.
Bake at 350 degrees for about 45 minutes.
Sprinkle with powdered sugar through a sieve.
For dessert serve it with whipped cream

So satisfying, not too sweet. Lovely with a cup of tea.