Imported from the web

Blueberry Spoon Cake

Name: Blueberry Spoon Cake
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 7 servings
Cuisine: American
Ingredients: 4 tbsp unsalted butter (Softened; plus more for greasing the dish.); 14 oz fresh blueberries (About 2½ cups.); 0.75 cup granulated sugar (Use ¼ cup/50 g with the blueberries; reserve the remaining ½ cup/100 g for the batter, plus more for sprinkling.); lemon zest (Zest of ½ lemon.); 1 tbsp lemon juice (Juice of ½ lemon.); 1 large egg; 0.5 cup sour cream (Plus more for serving.); 0.5 cup yellow cornmeal (Preferably fine grind.); 0.75 cup almond meal; 1 tsp baking powder; 1 tsp kosher salt (Alternatively, use ½ teaspoon fine salt; the source specifies kosher salt such as Diamond Crystal.); vanilla ice cream (Optional, for serving; quantity not specified.)

Recipe by Clare de Boer

Imported by Niki Su on SeeMeCook

A tender, gluten-free spoon cake made with cornmeal and almond meal, topped with glossy blueberries simmered with lemon and sugar. The berries create a juicy, jammy topping and stewy fruit layer as the cake bakes.

7 servings65 minAmerican

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Ingredients

4 tbsp unsalted butter (Softened; plus more for greasing the dish.)
14 oz fresh blueberries (About 2½ cups.)
0.75 cup granulated sugar (Use ¼ cup/50 g with the blueberries; reserve the remaining ½ cup/100 g for the batter, plus more for sprinkling.)
lemon zest (Zest of ½ lemon.)
1 tbsp lemon juice (Juice of ½ lemon.)
1 large egg
0.5 cup sour cream (Plus more for serving.)
0.5 cup yellow cornmeal (Preferably fine grind.)
0.75 cup almond meal
1 tsp baking powder
1 tsp kosher salt (Alternatively, use ½ teaspoon fine salt; the source specifies kosher salt such as Diamond Crystal.)
vanilla ice cream (Optional, for serving; quantity not specified.)

Steps

1
Heat the oven to 350°F (175°C). Grease a 9-inch glass pie dish with softened butter.
2
Place the blueberries, ¼ cup (50 g) of the sugar, and the lemon zest and juice in a small saucepan. Bring the mixture to a simmer over low heat, stirring occasionally for 3 to 5 minutes, until the sugar has dissolved and the berries are glossy. Turn off the heat and set the berries aside.
3
In a medium bowl, cream the softened butter with the remaining ½ cup (100 g) sugar until pale and fluffy.
4
Add the egg to the butter mixture and stir until fully incorporated. Add the sour cream, stir to combine, and set the wet mixture aside.
5
In another medium bowl, combine the cornmeal, almond meal, baking powder, and salt. Whisk the dry ingredients together.
6
Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk until a smooth batter forms.
7
Pour the batter into the greased pie dish and level it with a spatula or the back of a spoon.
8
Spoon the blueberries and their juices over the batter, distributing them somewhat evenly while leaving some batter uncovered.
9
Sprinkle enough additional sugar to evenly cover the surface. Set the pie dish on a baking sheet to catch any drips.
10
Bake for 45 to 55 minutes, or until the cake is a deep nutty color around the edge and a blueberry-free area of sponge springs back when pressed with a finger. The jammy areas will feel underbaked; that is expected.
11
Leave the cake to cool slightly. Serve warm with sour cream, vanilla ice cream, or both.

Notes

The cake is tender and juicy rather than sliceable or portable. Bake it on a tray to catch batter or berries that rise over the rim. Nutrition is an estimate based on the listed ingredients and does not include optional serving additions.