Blueberry Spoon Cake
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.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
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 1/2 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 1/2 teaspoon fine salt
- Vanilla ice cream, for serving (optional)
Instructions
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 1/2 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.