Summer blueberry cake
Marian Burros’s fruit torte is one of my all-time favorite recipes, so I knew I’d love this blueberry-nutmeg variation from the wonderful Cheryl Sternman Rule. Heavy on the blueberries, it’s a picturesque, buttery delight to feature summer’s freshest.
- 1 stick (1/2 cup) butter
- 3/4 cup granulated sugar
- 2 eggs
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 cups (1 pint) fresh blueberries
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon lemon juice (optional)
- Preheat oven to 350 degrees. Grease and flour a springform or cake pan (8, 9 or 10 inches).
- Cream sugar and butter in a bowl. Add eggs and beat well. Add flour, baking powder, salt, and mix thoroughly. Spoon the batter into prepared pan and spread evenly.
- Mix blueberries with sugar and nutmeg. Pour over batter and gently even out the layer of blueberries.
- Bake for 40 to 50 minutes (smaller pan/thicker cake will take longer), until toothpick inserted into center comes out clean. Cool to lukewarm, and serve.
Makes 8 servings.
- If you prefer less sweet, you can cut the sugar to 2/3 cup. But it’s hard to argue with Marian’s tried and true proportions.
- Nutmeg substitutes: try cinnamon or cardamom, or nothing at all. I find vanilla extract detracts from the simple buttery sweetness of the cake.
- Marian’s original recipe called for fresh Italian prune plums; in addition to berries, this versatile cake base also works beautifully with sliced peaches, apples or pears depending on season.
Here’s a link back to the post and pictures.