Blueberry Nutmeg Cake and a ‘Ripe’ Cookbook #Giveaway

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. Ah, but 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.

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. 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!

Blueberry Nutmeg Cake and a ‘Ripe’ Cookbook #Giveaway
Prep time
Cook time
Total time
Serves: Serves 8
  • 2 cups (220g) blueberries
  • ¾ tsp lemon juice
  • ¾ cup plus 2 & ½ Tbsp (190g) granulated sugar, divided
  • 1 cup (125g) all-purpose flour
  • 1 tsp baking powder
  • ¾ tsp ground nutmeg, divided
  • ¼ tsp kosher salt
  • ¼ 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, ½ teaspoon of the nutmeg and the salt.
  3. Using an electric mixer, cream the butter and ¼ 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 & ½ tablespoons of sugar and the remaining ¼ 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?).

We have a Winner!

The 11th comment received was from Cathy at Nobel Pig. Congrats!

About that giveaway!

Cheryl not only provided me with a copy of her book but I’ve been given another one to give to one of my readers. Yes. YOU! You want this book. Lemons, avocados, asparagus and tangerines. Bok Choy, Tomatoes, Beets and Strawberries. And more. It’s luscious; so luscious that I’m surprised it’s not actually dripping. The book has already garnered significant media attention and has entered its fifth printing. Read the reviews, see the video trailer, and learn how to purchase your copy on

To enter to win this sweepstakes, the only requirement is to leave a comment; it would be fun to have you tell me how pretty I am the book is but it’ s not required. For additional entries, follow Cheryl on Twitter and leave another comment letting me know you did. You won’t be sorry!

For a third and last entry, I would love it if you would share this post with your Twitter followers; let’s get the word out about this fabulous and beautiful cookbook. Tweet the following statement and let me know in an additional comment that you tweeted – I just entered to win the ‘Ripe’ cookbook from @creativculinary & @sternmanrule Enter here: #giveaway

This giveaway is open until Friday, July 13th at midnight. US residents only. Winner will be notified via email; if no response is received within 24 hours, another winner will be chosen.

Thanks for stopping by! By the way; I might have whined just a bit to Cheryl that no one seems to think Denver is worthy of being a stop on a book tour; if you would like to see her come here, please let us know!


  1. says

    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.


  2. Tracy says

    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!

  3. says

    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!!!

  4. Anna says

    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!

  5. jacquie says

    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 :)

  6. Jessen says

    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!)

  7. Phyllis says

    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 !

  8. robynski says

    And, tweeted about the contest even though I didn’t want to because I really would like to win this contest. ;o)

  9. Deb Harris says

    What a beautiful cover on that book, can just imagine what the inside is like. I’d love to win it. I think I’ll be trying that Blueberry cake either way. Always have blueberries but have never tried with nutmeg, I always use cinnamon too. PS when I was 12 I was allowed to design my room-lt purple wallpaper on 1 wall, slightly darker paint on other walls & light purple ceiling. Added my prize possession from my Grandmother a sq. wooden table with a dark blue mirrored top. I loved it!

  10. says

    ohgoodgolly that looks fabulous! I need to be noshing on that with a bit of limoncello as soon as humanly possible.
    Purple was my favorite too…I badgered my father for months when I was 10 to paint purple footprints on my ceiling. He finally gave in, much to his artistic chagrin but I was a happier camper for several years. :)
    The book looks screamingly cool and totally inspiring! And pretty. And yes, you are pretty. And smart and talented. Because all that counts too. ;)

  11. says

    This sounds like such a wonderful cookbook. And this coffeecake is calling my name! I love that it’s celebrating the almighty nutmeg for a nice change from cinnamon!!! Pinned for a cooler day. It’s suppose to be 108 degrees here Thursday. :/

  12. says

    I love the fresh simplicity of this recipe and that the fruit is just “un-messed-around-with” (so to speak) It sounds incredible and the cookbook does as well! A “must have.”

  13. Gabrielle says

    I definitely think I need this cookbook in my collection. We have been trying new fruits and veggies thanks to our local CSA!

  14. says

    This year my husband and I joined a CSA and we could totally use this book to find great ways to use our produce. The cover is beautiful. Thank you for sharing this book with us.

  15. says

    That blueberry cake you made looks amazing! I love how it’s loaded with blueberries. I have some in the fridge right now and with our temps in the lower 80s, I might be able to whip up a batch tonight. Thanks for sharing the recipe and for doing the giveaway.

  16. says

    What a beautiful book and your shots of the blueberry cake surely belong in the pages of this cookbook! How did you ever manage to wait overnight to eat this? I know I wouldn’t have the will power. Looks wonderful!

  17. says

    Wow, this looks wonderful. I love blueberries and blueberry buckle is one of my favorite sweets of all time so I know I am going to love this. I can’t wait to make it.

  18. JoAnn says

    I’ve been DYING for a copy of this book! Sure, I should just go ahead and buy one, but it would be so much more fun to win one :)

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