Dessert

Blueberry Nutmeg Cake

This cake’s appeal lies not only in its ease of preparation but in its simple, glorious presentation. It tastes even better the day after it’s made. The blueberries become almost jammy as the cake matures.

2 cups blueberries

3/4 teaspoon lemon juice

3/4 cup plus 2 1/2 tablespoons sugar, divided

1 cup all-purpose flour

1 teaspoon baking powder

3/4 teaspoon ground nutmeg, divided

1/4 teaspoon kosher salt

1/4 pound (1 stick) unsalted butter, at room temperature

2 eggs

Heat the oven to 350 degrees. Grease a 9-inch springform pan and line the bottom with parchment.

In a medium bowl, toss the blueberries with the lemon juice and 1 tablespoon of the sugar. In a separate bowl, sift the flour, baking powder, 1/2 teaspoon of the nutmeg and the salt.

With an electric mixer, beat the butter and 3/4 cup of the sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Scrape down the sides of the bowl. With the mixer on low, beat in the sifted ingredients. Do not overbeat. Scrape into the prepared pan and smooth the top.

Scatter the berries and any juices over the batter. Stir the remaining 1 1/2 tablespoons of sugar and the remaining 1/4 teaspoon of nutmeg together and sprinkle over the berries.

Bake in the center of the oven for 50 to 60 minutes, or until a skewer comes out clean and the cake just begins to pull away from the sides. Cool in the pan for 30 minutes.

Spring the cake free and allow to cool completely. Slide a wide, thin spatula under the cake to transfer it to a large plate. Cover plate tightly with plastic wrap and let cake mellow at room temperature for several hours or overnight. Makes 8 servings.

Source: Adapted from “Ripe” Cheryl Sternman Rule ( Running Press).

Per serving: 287 calories (40 percent from fat), 13 g fat (7.7 g saturated, 3.5 g monounsaturated), 77 mg cholesterol, 3.6 g protein, 40.4 g carbohydrates, 1.3 g fiber, 114 mg sodium.