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.
Tofutti makes a sour cream that substitutes really well for the real think in baked goods if you are also needing a dairy free option
OG recipe is way too salty and you don’t need all that sugar. I recommend using 1/3 of the salt (or less)
Have made this at least 5x as written. Have tried it with regular cornmeal once (more texture obv) as well as Anson Mills/Antebellum Fine White...wanted to add it's worth it to hunt down the fine white cornmeal online. Anyone tried this with strawberries? The NYT Strawberry Spoonbread recipe uses 1 stick of butter + more sugar -- much higher in calories.