I knew for sure that I was going to make this cake as soon as I saw the recipe posted on Creative Culinary.
This is my kind of cake. It’s not fussy – what I would call a snack cake. It’s ultra moist and doesn’t need any frosting. And there’s nutmeg! I normally think of cinnamon when I’m pairing a spice with blueberries, but nutmeg is now my new favorite.
I’m pretty sure I could have eaten the entire cake myself, but it went very fast at Cheryl‘s book signing, so I just got a small sliver.
Lucky me, though – I have blueberries left over, and the cake is so quick to make, it’s hardly any work at all to make a new one. And I get this one all to myself (now thinking of ways to hide it from Larry).
- Blueberry Nutmeg Cake (Ripe, p. 240)