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.
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.