Blueberries are good hot, like when they're baked into muffins or a cake and they pop just enough to let their juice ooze out in spatters of purple juice. We love them in this cake - it's a dead easy butter cake, so soft and moist, with orange zest and nutmeg to bring out the flavor of the berries. Good for breakfast, with a crumble on top, or for dessert with homemade ice cream.
3 eggs 2 cups sugar 3/4 cup butter, softened at room temperature for 30 minutes 1/2 teaspoon nutmeg, freshly grated Zest of 1 orange 2 teaspoons vanilla 2 cups flour 1 pint blueberries, washed
Preheat oven to 350°F. Lightly grease a 9x13 pan.
Beat eggs and sugar together for 5 minutes; the eggs will increase in volume quite a bit, streaming into ribbons when you lift the beaters. Add butter, orange zest, nutmeg and vanilla and beat for 2 minutes. Stir in flour and fold in blueberries. Pour into greased pan.
Bake about 30 minutes or until a skewer comes out clean. Cool completely before frosting.