Blueberry Butter Cake

A cake to hold ripe, juicy fruit

I feel like the yellow jacket wasps that are so pervasive in Detroit right now: desperately- manically- trying to cling to the last of the seasons spoils. I am trying to gauge myself with as much local fruit as I possibly can before it is gone for another year.

Today this cake, topped with juicy, albeit very tart (hence being baked into a cake), blueberries. It is a deliciously simple butter cake, but topped with fruit and a crisp brown sugar layer it adds just enough tangy, caramely complexity. I love to make this cake with plums too, just quarter or half them depending on their size. A nice pinch or cinnamon or cardamom (or both!) added to the topping is really nice too, especially as the air gets crisper.