Blueberry Nutmeg Cake

Hi Everyone,

Wow, what an exhausting Friday!  I have been whooped this week!  So glad the weekend is here.  Do you have big plans?  Just as I mentioned in yesterdays post, I’m going shopping and hitting up the Farmers Market.  I can’t wait!  I decided that Saturday is going to be a semi-pamper me day.  I have been on the computer so much lately that I’m going bonkers.  I also plan on spending one day this weekend, just cooking and baking!!  That is something I haven’t done in a while.  I need to get my creative juices flowing and cooking helps with that.  Now only if I could figure out what to bake?  Any suggestions?

Today’s recipe is very special to me for two reasons.  One I baked this cake for my friend/co-worker for her baby shower that we had for her at work.  Second, this is the last recipe that Ann from Cooking Healthy for Me made.

First let me tell you about Ann.  Ann from Cooking Healthy for Me was a blog that I just started reading about 6 months ago.  Ann is a funny woman who makes incredible meals. She always made me laugh, especially when she talks about her Honey Bunny (Husband).  Ann retired from the blogging world to travel and spend time with her Honey Bunny.  I made her cake for a tribute to Ann.  Ann’s blog is still up so you should stop by and check it out.  Ann if you read this, I miss your blog and your stories!!

I had intentions of making this Blueberry Nutmeg Cake for my friend Sheetal’s baby shower.  She is having her first baby and let me tell you she is the most adorable pregnant woman ever.  She is so tiny with a big belly.  It’s funny to see her waddle down the hallway.  Sheetal is now on maternity leave and I can’t wait till she has her baby boy and to find out what his name is going to be.  I think her and her Husband are deciding between 6 names.  Isn’t she just the cutest little pregnant woman?

We kind of forced Sheetal to come in the office that day and you know what she told me?  I had cramps this morning and I thought today was the day!  Eck!!  I would of panicked like a crazy woman if she went into labor while being in the office.  She had no idea we had a shower planned for her.  She walked into the conference room thinking she had a meeting, and boy was she surprised.  he he

Now about this fantastic cake!  Let me tell you, I think it was a hit!  Most of it was gone after the shower and when I came to the office the next day, it was gone!  I think my Husband was kind of sad when he didn’t get a piece.  He would of loved it!  It tasted like a big blueberry muffin.  It was full of fresh blueberries, it was sweet, moist and just dam good!  I’m kind of sad I don’t have a piece right now!  Ok, really sad!

Now you have to forgive me, but the next couple of pictures were taken in the office.  I really wanted you to see all the blueberries in it.  It’s hard to take a picture when people want to eat and having 9 people behind you wanting food is kind of scary!  So I rushed to get in as many shots as I could.  So the photo quality and props are not pretty, but I think you get the idea.  Sometimes looks don’t matter as much as taste and this tastes mighty fine!!

For the cake, I pretty much stuck to Anne’s recipe, but I did change up some of the ingredients.  I used egg substitute in stead of eggs, Brumble & Brown Butter in stead of butter, whole wheat pastry flour instead of all purpose and 1/2 cup sugar instead of 3/4 cups.  I wanted to skinny up this recipe as much as I could.  When I first calculated it, it came out at way over 200 calories a slice, I think it was closer to 250.  My co-workers wouldn’t have been to happy with that, except for my boss,he doesn’t mind the calories and has been known to turn away salad.  His exact words are, no thank you, that is to healthy for me.  lol  I will tell you the minor changes did not change the flavor of this cake and no one noticed it was a skinny version.  Oh the calories per slice ended up being 146 calories a slice.  Not to shabby for a moist, sweet, blueberry popping cake!!

I hate when I write my blog about food and I think, oh I want some of that right now and it’s all gone.  This is what makes me want to re-make it so I can have some at that moment.  Honestly, I should re-make this cake.  I know that would make my Husband happy.  Speaking of Husbands, get this, ready?  I came home from work Friday and my kitchen was clean!  I almost fell over.  I was so happy I almost cried.  My Husband did the dishes and cleaned the counters before he went to work.  Can you believe it?  For that reason alone, it was one of the best Friday’s.  To boot, I didn’t have to make dinner.  yah!!!   The weekend is starting off great!

Blueberry Nutmeg Cake

Nutrition Information

• Serves: 10 servings

• Serving size: 1 2½\" size piece

Prep time:  15 mins

Cook time:  50 mins

Total time:  1 hour 5 mins

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A sweet, moist blueberry cake that tastes just like a blueberry muffin. Perfect with your morning coffee!

Ingredients

• 2 cups blueberries
• ¾ tsp. lemon juice
• ½ cup plus 1 tbsp., granulated sugar
• 1 cup whole wheat pastry flour
• 1 tsp. baking powder
• ½ tsp. ground nutmeg
• ¼ tsp. kosher salt
• 8 Tbsp. unsalted butter, at room temp (I used Brumble & Brown)
• 2 eggs or egg substitute

Instructions

1. Preheat the oven to 350F.
2. Grease a 9-inch spring form pan and line the bottom with parchment.
3. In a medium bowl, toss the blueberries with the lemon juice and 1 Tablespoon of the sugar.
4. In a separate bowl, sift the flour, baking powder,1/2 teaspoon of the nutmeg, and the salt.
5. Using an electric mixer, cream the butter and ½ cup of sugar on medium-high speed until light and fluffy, about 3 minutes.
6. Add the eggs, 1 at a time, beating well after each addition. Scrape down the sides of the bowl.
7. With the mixer on low, beat in the sifted ingredients. Do not over beat. Scrape into the prepared pan and smooth the top.
8. Scatter the berries and any juices over the batter.
9. Bake in the center of the oven for 50-60 minutes or until a skewer comes out clean and the cake just begins to pull away from the sides.
10. Cool in the pan for 30 minutes.
11. Spring the cake free, then finish cooling completely. Slide a wide, thin spatula under the cake to transfer it to a large plate. Wrap tightly with plastic and let mellow at room temperature for several hours or overnight before eating.

Notes

Calories per slice 146.6, Fat: 4.5, Cholesterol: .01, Sodium: 203, Potassium: 69, Carbs: 24.6, Fiber: 2.4, Sugar: 14, Protein: 3

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It’s time for me to go.  I have more computer work to do and the more I can do tonight the more time I can spend playing tomorrow!  It’s hard having homework.  Have a super wonderful Memorial weekend and for my non-US friends, enjoy your weekend!

See you Guys tomorrow!!!  Maybe I can show you some of the goodies I buy.  Than again maybe not.  If I show you there’s a chance my Husband will see it and he might yell at me for buying so much.  lol  Thats what happens when he works on Saturdays.  You should never leave me alone on the weekend, unsupervised, you just never know what kind of trouble I may get into.

Toodles,

Jennifer

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