Fresh, juicy blueberries are nestled in a moist cake batter and topped with a cinnamon and nutmeg flavored topping.
1/3 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, softened
1 cup all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/2 cup whole milk, at room temperature
1 large egg, beaten and at room temperature
1/2 teaspoon vanilla
5 tablespoons butter, melted and cooled
1 1/4 cups fresh blueberries, plus more for garnish
Preheat oven to 375 degrees. Grease the sides of an 8-inch cake pan and line bottom with a round of parchment paper.
Serving variation: If you want to remove the cake from the pan before serving (like in the photo), let cool in the pan for 15 to 20 minutes, then run a knife around the sides to loosen cake from the pan. You may have to gently cut it away where a blueberry or two might have adhered to the side. Place a dinner plate (or cookie sheet) over the top and gently invert the cake onto the plate/sheet. Peel off parchment paper and place serving dish over; invert again. A few bits of the crumb topping may fall off, but you can take them off the dinner plate and put them back on the cake. (Very few crumbs fall off when I do this method!)
Make ahead: Cake can be made up to 24 hours ahead, covered and refrigerated. Bring to room temperature before serving.
© A Well-Seasoned Kitchen ®