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.

Cake ingredients

  • 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

Topping ingredients

  • 2 cups (1 pint) fresh blueberries
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon lemon juice (optional)


  1. Preheat oven to 350 degrees. Grease and flour a springform or cake pan (8, 9 or 10 inches).
  2. 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.
  3. Mix blueberries with sugar and nutmeg. Pour over batter and gently even out the layer of blueberries.
  4. 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.

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