Blueberry Spoon Cake

A perfect gluten-free summertime cake for the days it isn't too hot to use the oven, using simple pantry ingredients. As the cake bakes, some blueberries sink forming a stewy bottom, others bubble into chewy jam. Serve warm with a dollop of yogurt, sour cream or a scoop of vanilla ice cream.
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Ingredients
  

  • 4 tbsp (58g) unsalted butter softened, plus more for the dish
  • 14 oz (400g) 14 oz (400 g) fresh blueberries
  • ¾ cup (150g) sugar, plus more for sprinkling divided use
  • ½ 1 tbsp lemon zest and Juice
  • 1 large egg
  • ½ cup (113g) sour cream or whole fat greek yogurt, plus more for serving
  • 1 tsp vanilla extract
  • ½ cup (76 g) yellow cornmeal preferably fine grind
  • ¾ cup (63 g) almond meal preferably fine grind
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • vanilla ice cream optional

Instructions
 

  • Preheat oven to 350°F and butter a 9-inch glass pie dish.
  • Cook the fruit: Simmer blueberries with ¼ cup sugar plus lemon zest and juice for 3–5 minutes until glossy and slightly jammy; set aside.
  • Cream butter + remaining sugar until fluffy, then mix in egg, vanilla, and sour cream. Separately whisk together cornmeal, almond meal, baking powder, and salt. Combine with wet ingredients to make a smooth batter. Spread batter into the dish. Spoon blueberries and juices over the top, leaving some batter visible. Sprinkle lightly with sugar.
  • Bake: 45–55 minutes until edges are deeply golden and exposed cake springs back lightly.
  • Cool slightly and serve warm by scooping onto plates.

Notes

 
*swap blueberries for peaches, nectarines, blackberries, or similar summer fruit.