Blueberry Spoon Cake
Published June 6, 2024
- Total Time
- 1 hour 5 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons/58 grams unsalted butter, softened, plus more for the dish
- 14ounces/397 grams fresh blueberries (about 2½ cups)
- ¾cup/150 grams granulated sugar, plus more for sprinkling
- Zest and juice of ½ lemon (about 1 tablespoon juice)
- 1large egg
- ½cup/113 grams sour cream, plus more for serving
- ½cup/76 grams yellow cornmeal (preferably fine grind)
- ¾cup/63 grams almond meal
- 1teaspoon baking powder
- 1teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
- Vanilla ice cream, for serving (optional)
Nutritional analysis per serving (8 servings)
288 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 26 grams sugars; 4 grams protein; 289 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees and grease a 9-inch glass pie dish.
- Step 2
Put the blueberries, ¼ cup/50 grams sugar and the lemon zest and juice in a small saucepan. Bring to a simmer over low heat, stirring here and there for 3 to 5 minutes, or until the sugar has dissolved and the berries are glossy. Turn off the heat and set aside.
- Step 3
In a medium bowl, cream the butter and remaining ½ cup/100 grams sugar together until the mixture is pale and fluffy. Add the egg and stir to incorporate fully before adding the sour cream. Stir to combine and set aside.
- Step 4
In another medium bowl, combine the cornmeal, almond meal, baking powder and salt, and whisk. Make a well in the center and pour in the wet ingredients. Whisk to form a smooth batter, then pour into the greased pie dish, leveling the batter with a spatula or the back of a spoon.
- Step 5
Spoon over the blueberries with their juices somewhat evenly distributing them and leaving some batter uncovered. Sprinkle with sugar to evenly cover the surface. Set the pie plate on a baking sheet to catch drips.
- Step 6
Bake for 45 to 55 minutes, or until the cake has taken on a deep nutty color around its edge, and a blueberry-less area of sponge springs back when you press with a finger. The jammy areas will feel underbaked and that is good.
- Step 7
Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.
Private Notes
Comments
Some unsolicited advise… if you’re looking for a delicious blue berry spoon cake and this one seems like Too Much (zesting a lemon, almond powder, etc), i recommend a recipe called strawberry spoon cake (any kind of berries will do). it’s in nyt cooking
We loved this! I've been baking gluten-free for 32 years, and this crust was the best of all the spoon breads or cakes I've tried (and I've tried dozens). Helpful hint: Use Anson Mills yellow corn meal (yup, it's fine). Also, Anson Mills GF flour blend has become my basic flour blend when I don't take the time to make my own blend of about 10 whole-grain GF flours. I order in bulk and keep bags in the freezer. I learned about AM from NYT Cooking, my favorite food resource!
Has anyone tried this with frozen blueberries? I freeze fresh blueberries for baking.
Can this be made a day before bring it somewhere?
Not sure how it’s possible to leave some of the batter uncovered by berries and juice if you use all of the berries and juice. I wasn’t even half through spooning berries on top before they started to cover all of the batter… I did measure out by weight. So I had the choice of using a lot less berries than called for or just put them all on and cover the batter totally. If it’s not intended to use even half of all the berries called for, I wish they would mention that in the recipe, and say, “use the rest as a syrup for pancakes” or something like that. Not sure if the higher priority is to leave some uncovered or to use what is called for. Although now that I’m writing this it’s occurring to me that I did make a substitution, AP flour for almond meal, and that perhaps that made the dough thicker and stickier, so the berries didn’t sink down in the batter, which would have made more space for the berries??
Utterly simple and divine. I had excess berries but set them aside to spoon over the ice cream.