Blueberry Spoon Cake

Published June 6, 2024

Recipe Details

  • Total Time: 1 hour 5 minutes

  • Prep Time: 5 minutes

  • Cook Time: 1 hour

Ingredients

  • 4 tablespoons (58 grams) unsalted butter, softened, plus more for greasing the dish

  • 14 ounces (397 grams) fresh blueberries (about 2½ cups)

  • ¾ cup (150 grams) granulated sugar, plus extra for sprinkling

  • Zest and juice of ½ lemon (about 1 tablespoon juice)

  • 1 large egg

  • ½ cup (113 grams) sour cream, plus extra for serving

  • ½ cup (76 grams) yellow cornmeal (preferably fine grind)

  • ¾ cup (63 grams) almond meal (fine almond flour)

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt (e.g., Diamond Crystal) or ½ teaspoon fine salt

  • Vanilla ice cream, for serving (optional)

Preparation Steps

1. Preheat and Prep the Dish

Preheat the oven to 350°F (175°C). Grease a 9-inch glass pie dish with softened butter to prevent sticking. Place the dish on a rimmed baking sheet to catch drips during baking.

2. Make the Blueberry Filling

In a small saucepan, combine the blueberries, ¼ cup (50 grams) sugar, lemon zest, and lemon juice. Simmer over low heat, stirring occasionally, for 3–5 minutes until the sugar dissolves and the berries soften into a glossy, jammy mixture. Remove from heat and cool slightly.

3. Cream Butter and Sugar

In a medium bowl, beat the softened butter and remaining ½ cup (100 grams) sugar with an electric mixer or by hand until pale and fluffy (2–3 minutes). Add the egg and whisk until fully incorporated. Stir in the sour cream to form a smooth wet base.

4. Combine Dry Ingredients

In another medium bowl, whisk the fine cornmeal, almond meal, baking powder, and salt until evenly mixed. Create a well in the center, then pour in the wet ingredients. Gently stir or whisk with a spatula until a smooth, lump-free batter forms.

5. Assemble the Cake

Transfer the batter to the greased pie dish, spreading it evenly with a spatula. Spoon the cooled blueberry mixture over the batter, distributing it somewhat evenly while leaving a small portion of the batter exposed (this creates the “spoon cake” texture). Sprinkle the top with extra sugar.

6. Bake to Perfection

Bake for 45–55 minutes, or until the cake edges develop a deep, nutty golden hue. Test doneness by gently pressing the center: the blueberry-free sponge should spring back, while the jammy blueberry sections remain tender (slight underbaking in the fruit is intentional for moisture).

7. Cool and Serve

Let the cake cool for 5–10 minutes. Serve warm with a dollop of sour cream and/or vanilla ice cream for a rich, comforting finish.

Reader Feedback & Tips

  • Simpler Alternative: For a less complex version, try the Strawberry Spoon Cake (any berries work) from NYT Cooking.

  • Gluten-Free Hack: Use Anson Mills fine yellow cornmeal and their gluten-free flour blend for texture.

  • Frozen Berries: Fresh blueberries can be substituted with frozen (thawed and drained).

  • Dairy-Free Swap: Tofutti sour cream works well in baked goods.

  • Salt Adjustment: Reduce salt to ½ teaspoon or less for balance; cut sugar by a third for less sweetness.

  • Cornmeal Choice: Fine grind cornmeal (e.g., Anson Mills) ensures a smoother texture—worth seeking online.

  • Strawberry Variation: Experiment with strawberries (NYT Strawberry Spoonbread has more butter/sugar but is delicious).

Enjoy this sweet, berry-packed spoon cake—perfect for breakfast, dessert, or casual gatherings!