Blueberry Spoon Cake

By Clare de Boer

Published June 5, 2024

  • Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
Media 1 of 1
Total Time
1 hour 5 minutes
Prep Time
5 minutes
Cook Time
1 hour
Rating
5(1,007)
Comments
Read comments

This recipe for a simple summer spoon cake draws the juices out of blueberries then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.

Featured in: The Best Berry Cakes Start With These Two Tips

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:One 9-inch cake (6 to 8 servings)

  • 4 tablespoons/58 grams unsalted butter, softened, plus more for the dish

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

  • ¾ cup/150 grams granulated sugar, plus more for sprinkling

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

  • 1 large egg

  • ½ cup/113 grams sour cream, plus more for serving

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

  • ¾ cup/63 grams almond meal

  • 1 teaspoon baking powder

  • 1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

  • Vanilla ice cream, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

38 grams carbs; 51 milligrams cholesterol; 288 calories; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 3 grams fiber; 289 milligrams sodium; 4 grams protein; 26 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Heat the oven to 350 degrees and grease a 9-inch glass pie dish.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. Step 7

    Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,007 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

lu

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

Debbie

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!

Bianca Russo

Has anyone tried this with frozen blueberries? I freeze fresh blueberries for baking.

Fred

This is a great recipe. I've made it with blueberries, peaches and prune plums. But I have comments. "Prep time: 5 min": Gathering ingredients & tools, weighing & measuring, etc. That's all prep, and it takes more than 5 min, even for an experienced baker. I think that's the same in many recipes. "1 tsp kosher salt (such as Diamond Crystal)": If you used 1 tsp DC salt, we have to. If we use Mortons, then it won't work. The phrase "such as" isn't right here. I do enjoy your recipes, though!

Sara W

I really enjoyed this and it was very easy to out together. Stayed fresh on the counter for a week. I subbed in some frozen halved cherries and huckleberries to my fresh blueberry mixture. Just account for some of the extra water with frozen fruit and plan to dump some off. I found the recipe a bit salty, but I enjoy that level of seasoning personally and would make this again in the future.

Bruce

Made this today and didn’t have fine ground corn meal but mad3 it anyway and it gave it a nice texture. I can see how fine would be good but don’t be afraid of regular either. Still excellent.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.