Blueberry Nutmeg Cake
Prep time
Cook time
Total time
A sweet, moist blueberry cake that tastes just like a blueberry muffin. Perfect with your morning coffee!
Serves: 10 servings
  • 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
  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.
Calories per slice 146.6, Fat: 4.5, Cholesterol: .01, Sodium: 203, Potassium: 69, Carbs: 24.6, Fiber: 2.4, Sugar: 14, Protein: 3
Nutrition Information
Serving size: 1 2½\" size piece
Recipe by PB + P Design at