• 1-1/2 cups sugar
• 1/3 cup chopped pecans
• 1/2 cup unsalted butter, 1/2 cup chilled and cut into pieces, 1 Tbs. melted
• 1-1/2 tsp. ground cinnamon
• 3/4 tsp. ground nutmeg
• 1 cup buttermilk
• 2 large eggs
• 2 tsp. vanilla extract
• 1-1/2 tsp. orange peel, grated
• 2 cups all purpose flour
• 1 Tbs. baking powder
• 1-1/2 cups blueberries

Preheat oven to 350°F. Butter and flour a 9x9 inch baking pan. Make topping by combining 1/2 cup sugar, pecans, 1 Tbs. melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside.

Whisk buttermilk and next 3 ingredients in a bowl and set aside. Combine flour, baking powder, remaining sugar and nutmeg in a food processor or bowl. Add 1/2 cup chilled butter and process until mixture resembles coarse meal. Add buttermilk mixture and process until just blended. Fold in berries and transfer to prepared pan. Sprinkle topping over. Bake about 1 hour 5 minutes, or until tester comes out clean when inserted into center. Cool cake completely in pan on rack.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

Per serving: calories 222, fat 8.6g, 34% calories from fat, cholesterol 51mg, protein 3.4g, carbohydrates 33.7g, fiber 1.1g, sugar 21.6g, sodium 30mg, diet points 5.4.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.0, Fruit: 0.1, Bread: 0.7, Lean meat: 0.2, Fat: 1.6, Sugar: 1.1, Very lean meat protein: 0.0

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