A few months ago, prior to our move back from San Diego to the Bay Area, one of my oldest friend’s, Betsy, and I went to a local San Diego wine bar and restaurant. We shared everything we ordered and when it came to dessert, we couldn’t turn down the ice cream special that the waitress raved about. It wasn’t our typical shared philosophy that dessert should be chocolate, always. We ordered a chocolate mousse, similar to this one Mousse au Chocolat (No-Egg), just in case the “blueberry ice cream” was disappointing.
The blueberry ice cream was anything but disappointing. We couldn’t believe how good it was. It was so creamy, had fresh blueberries, and was kissed with cardamom. I’d never considered the blueberry, cardamom combination before. I usually equate cardamom to Autumn and Winter fruits like Cardamom Pear Upside-Down Cake, and Cardamom Cognac Apple Cake rather than to summer’s favorite berry!
With fresh blueberries on hand, I can finally take this recipe out of my back pocket. This gorgeous cake is easier than it appears. It’s beauty is achieved by the ingredients used and the bundt cake pan. It’s more of a coffee cake than a dessert cake, but can be used in either sense. I say this because it’s neither frosted nor overly sweet. It’s moist, thanks in part by the sour cream, and perfumed with cardamom and blueberries, just perfect with a cup of coffee or tea. I encourage you to try it and see what you think about the blueberry cardamom combination. I think you’ll be as pleasantly surprised as I was.