makes 8 servings
For the berries:
2 cups fresh blueberries, rinsed and dried
1 teaspoon lemon juice
1 tablespoon granulated sugar
For the cake:
1 cup all-purpose unbleached flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
2 eggs
For the topping:
1/2 tablespoon turbinado sugar
1 tablespoon dark brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1. Preheat the oven to 350 degrees.
2. Grease a 9" springform pan with cooking spray. Line the bottom of the pan with a round of parchment paper. Set aside.
3. In a small bowl, combine the blueberries with the lemon juice and tablespoon of granulated sugar. Toss to coat. Set aside.
4. In a medium bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
4. With the use of an electric mixer, cream together the butter and 1/4 cup of granulated sugar until light and fluffy.
5. Add in the eggs one at a time, beating to incorporate after each addition. Scrape down the sides of the mixing bowl as needed.
6. At low speed, slowly add the dry ingredients to the wet ingredients. Do not overmix.
7. Spoon the batter into the prepared cake pan. Use a spatula to even out the top.
8. Spread the blueberries (and any juices) evenly over top the batter.
9. In a small bowl, stir together the turbinado sugar, dark brown sugar, nutmeg, and cinnamon. Sprinkle the topping evenly over the blueberries.
10. Bake in the oven for 50-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
11. Cool in the pan on a wire rack for 30 minutes.
12. Release the cake from the pan and allow it to cool completely on the wire rack.
13. Use a thin spatula to carefully remove the bottom of the pan (and parchment paper). Shift the cake onto a flat plate.
14. Cover tightly with plastic wrap and allow to sit out at room temperature for at least two hours, or ideally overnight.