3 cups pecans, coarsely chopped
3 heaping cups blueberries
5 cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
1 stick unsalted butter, melted
1 cup milk (I used almond, use what you love)
2 large eggs
Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Sprinkle the pecans on the bottom of the pan.
In a large bowl, stir together flour, sugar, and baking powder. Stir in the butter, eggs, and milk until a batter forms. Fold in the blueberries and pour on top of the pecans in the pan. Bake for 1 hour to 1 hour and 20 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in the pan. Cake may be stored in an airtight container at room temperature for up to 5 days or in the freezer, wrapped in pieces in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
Recipe adapted from Food52
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes