Blueberry Nutmeg Coffee Cake

A great treat in the morning no matter what time of year…this Blueberry Nutmeg Coffee Cake is delicious with nutmeg and luscious blueberries!

Blueberry Nutmeg Coffee Cake Served Outdoors on a Square Plate with Cake and Blueberries in Background 

I’ve only met Cheryl Sternman Rule through Twitter, her blog’ 5 Second Rule‘ and now through her new cookbook, ‘Ripe.’  She does freelance work for several publications and she is someone whose voice I admire.

Her blog posts are filled with stories and anecdotes that just work for me; a combination of warmth, humor and knowledge that I just love reading.  If you haven’t heard of Cheryl then run, don’t walk and see for yourself what I’m talking about; you will love her too!

When we discussed my reviewing her new book I was certainly excited; I expected something wonderful. But I didn’t expect this. Categorized into color sections based on the color of the produce, the photos by Paulette Phlipot are as exquisite as the recipes; each one tantalizing you and almost saying, ‘Make me, make ME!’

I had a difficult time choosing just one so I decided to choose by color. My favorite color of all time is purple. I can remember as a little girl wanting to wear all purple every day and I can not even believe my parents indulged me when moving into a new home when I was ten. They let me pick the color of the fixtures in the bathroom I would share with three siblings and purple it was!

While I’m not quite that fanatical today; I still love the color, so purple it was. This section actually combines purple and blue. The first recipe and photo were for blackberry-lime cornmeal shortcakes. OH YES…I was going to make those but alas, no blackberries.

Moving on I next happened on this cake. Not a coffee cake dotted with some blueberries, no, it was a cake FILLED with them. I had just stopped by Whole Foods and picked up some gorgeous blueberries; this I could do. Is there anything that can really beat a coffee cake in the morning with a fresh cup of coffee? I don’t think so either!

Closup of Blueberry Nutmeg Coffee Cake

I did mention to Cheryl that I was making this cake and she, in an appropriate fashion for her name, sternly warned me, ‘Don’t eat it today, make sure you save it for tomorrow.’ That had been my plan but I admit, I might have normally taken a nibble but feeling Cheryl was sitting on my shoulder watching, I waited.

I was promised a moist, jammy cake and I thought, ‘Hehe, she does not know Denver.’ Still, I persevered and was so happy I did. Wrapped up and aging overnight gave me just that; seriously moist and plump with blueberries; it was divine. The nutmeg? Genius. I love cinnamon as much as the next guy but why don’t we honor nutmeg more; it was amazing.

I seriously loved this cake. When fruit is perfectly seasonal and ripe, it doesn’t need to be overplayed. This was all about the berry. I’m craving it again. I have blueberries in the fridge and this coffee cake needs to be made again. They will be baking in a cake within the hour especially now that it’s 72 at noon and not 102. There was not a lot of baking going on in my home the past couple of weeks and I’m ready!

If you love fresh and ripe produce and wants some great new recipes for them, I highly suggest you consider ‘Ripe,’ it’s one of my favorite new cookbooks; might just be yours too.

PIN IT! ‘Blueberry Nutmeg Coffee Cake’

Blueberry Nutmeg Coffee Cake Served on White Square Plate

Blueberry Nutmeg Coffee Cake

Blueberry Nutmeg Cake

A delicious coffee cake flavored with nutmeg and filled with plump blueberries

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2 cups 220g blueberries
  • 3/4 tsp lemon juice
  • 3/4 cup plus 2 & 1/2 Tbsp, 190g granulated sugar, divided
  • 1 cup 125g all-purpose flour
  • 1 tsp baking powder
  • 3/4 tsp ground nutmeg, divided
  • 1/4 tsp kosher salt
  • 1/4 pound 1 stick or 113g unsalted butter, at room temperature
  • 2 eggs


  1. Preheat the oven to 350 F (175 C). Grease a 9-inch springform pan and line the bottom with parchment.
  2. 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.
  3. Using an electric mixer, cream the butter and 1/4 cup (187g) of the sugar on medium-high speed until light and fluffy, about 3 minutes.
  4. 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.
  5. 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 the nutmeg together and sprinkle the mixture over the berries. 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.
  6. Cool in the pan for 30 minutes.
  7. Remove the cake from the springform pan and let it finish cooling completely. Slide a wide, thin spatula under the cake to transfer it to a large plate. Wrap tightly with plastic and let it mellow at room temperature for several hours or overnight before eating.


While the cake may appear dry when freshly baked, it takes on a fantastic dampness after an overnight rest and it continues to improve with age. After 24 hours, store any leftovers in the fridge (what leftovers?).

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

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  1. I’ve been reading all sorts of amazing things about Ripe… still haven’t picked up a copy yet. This cake… holy moly. It’s so rare that you see nutmeg pop up in dishes in the summer months, but damn it sounds perfect.

  2. I really wish you were coming to Cheryl’s book-signing dinner and dessert event in my backyard next week. Not too late to book a ticket!!

    I agree – the book is outstanding. And so is Cheryl. I am beyond thrilled that I get to see her next week.

    We’re making this cake for the dessert course. And pairing it with my homemade vanilla bean ice cream.


  3. I have this book out from the library right now. Lovely! Thanks for the giveaway. I have some blueberries just waiting to go into this cake!

  4. Hi Barb! I don’t wonder that you had trouble decided upon a recipe – from the ones I’ve seen on twitter, facebook, etc. I can appreciate the dilemma!! This is SO my kind of cake – not fussy, no layers – just moist and YUMMY!!!

  5. It is a very pretty cookbook that I would love to have in my collection !
    you just want to open and see what lovely recipes they have!

  6. i would so love to win a copy of this book. and yes your bluebery cake looks delicious but i have always been rather partial to purple also 🙂

  7. My favorite Giveaway is a Cookbook, and Any Cookbook! I’m obsessed with the knowledge and techniques of Other’s who cook. Now, if I can only win one. . . (Crossing my Fingers!)

  8. Can’t wait to try this cake ! I have baked for many years and can usually tell by reading whether it will be good or not. I can tell this is a winner !

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