A rustic little cake for blueberry season—juicy, jammy, and just sweet enough.
Hi Folks! Welcome back to my little island on the internet. It’s blueberry season, and I’m weaving in a small but mighty series of blueberry recipes over the next few weeks—versatile, delicious, family-friendly, easy—and yes, even dog-approved. I said the whole family! Ha!
This blueberry spoon cake is one of those humble desserts that surprises you. The texture is tender and gooey in the middle, with a golden, chewy crust on the outside. It’s a little like an upside-down cobbler or a muffin with its middle scooped out. Not too sweet, and just the right size for a small group or a weekend indulgence. Think: a rustic fruit dessert that doesn’t ask too much from you but gives plenty back.
Why You’ll Love This Blueberry Spoon Cake
- Naturally gluten-free: Made with almond flour and cornmeal.
- Small batch: The perfect little cake for 2 to 4 people.
- Versatile: Easily swap in strawberries or other berries.
- Quick and easy: No mixer, no fuss, just stir, pour, and bake.
- Juicy and jammy: A spoon cake that’s soft-centered and bursting with fruit.
What Is a Spoon Cake?
A spoon cake is a softer, more rustic cousin to cornbread and cobbler. It’s baked in a shallow dish until golden, but the center stays creamy and spoonable. This one begins with a cornmeal-almond batter and is topped with jammy blueberries before baking. As it cooks, the fruit sinks and bubbles, leaving you with a two-texture dessert: spoon-soft inside, chewy crust outside.
Ingredient Notes
This cake keeps it simple with wholesome pantry staples:
- Blueberries – Fresh summer berries shine here.
- Almond meal or flour + cornmeal – For a tender, slightly rustic bite.
- Sugar + lemon juice – To draw the juices out of the berries.
- Butter, milk, egg – The classic trio for a moist batter.
Optional: Add 1 tsp vanilla extract to the batter for extra warmth.
If your berries are naturally very sweet, you can reduce the sugar by 30 g to suit your taste.
Can I Use Strawberries Instead of Blueberries?
Yes! Simply swap the blueberries with the same weight of halved or quartered strawberries. I made the strawberry version for Easter brunch, and it was a hit. Just note: strawberries tend to lose some color in the fridge, so if making ahead, the blueberry version holds up better visually over time.
How to Make Blueberry Spoon Cake
Here’s the quick gist (the printable recipe below includes detailed instructions):
- Simmer blueberries with sugar and lemon until juicy.
- Mix the batter – cornmeal, almond flour, and wet ingredients.
- Pour batter into pan, spoon the fruit and juices over the top.
- Bake until golden and set at the edges, jammy in the middle.
That’s it. Serve warm with vanilla ice cream, sour cream, or straight from the pan.
Baking Tips
- Use a deep-dish 9-inch pie pan or 10-inch regular pie plate.
- Always bake on a sheet pan to catch any bubbling over.
- Start checking at 40 minutes; total bake time is 42 to 50 minutes, depending on your oven and pan depth.
- The center will be soft and spoonable—this is expected!
- Once chilled, leftovers firm up nicely for easy serving the next day.
Serving & Storage
This blueberry spoon cake is best eaten warm, straight from the pan. It’s lovely as-is, or with:
- A scoop of vanilla ice cream
- A dollop of sour cream or whipped Greek yogurt (or vanilla yogurt)
Leftovers? Cover and refrigerate. The cake firms up beautifully overnight, and the blueberry version keeps its vibrant color.
A Word on Portion Size
I always love the size of a little cake. It’s just enough for everyone to enjoy a serving or two—without having cake hanging out in the fridge all week like an awkward houseguest. Perfect for a household of 2 or 3, or as a sweet little treat for brunch or after dinner.
What About Dogs?
James T. was parked at the table, as usual, eyeing me as I scooped hefty dollops of blueberry cake into bowls. He was probably wondering if this counted as actual dinner—newsflash: it doesn’t. Still, my top-notch wingman scored a blueberry for his loyalty. With blueberries in season, I’ve whipped up a batch of tasty, blueberry-packed treats so our furry pals don’t miss out on the fun! (Recipes coming soon!)
Let me know in the comments if you try this one—especially if you go for the strawberry version!
Watch the step-by-step instructions in this video!
Blueberry Spoon Cake (Gluten-Free)
Ingredients
Equipment
Method
- Heat the oven to 350 degrees and grease a 9-inch pie dish.
- 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.
- 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.
- 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.
- 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.
- 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.
- Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Hungry For More Delicious Recipes
- Strawberry Cornbread – the summery cousin to this spoon cake
- Unique and Decadent – Unforgettable Cherry Clafoutis
- Sweet Blueberry Biscuits with Vanilla Glaze
- Baked Lemon Pudding with Blueberry Jam
- Best Blueberry Overnight Oats
- Mimi Thorisson’s Enchanting Bread and Butter Pudding
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
7 responses to “Blueberry Spoon Cake (Gluten-Free)”
This is so good! Makes you wonder why you would eat anything out of a box or package. Ha! The taste says, ‘made fresh’!
Thanks, OTS! I’m so glad you enjoyed this easy recipe!
That sounds magnificent!
Thank you, Regal Woman. I hope you enjoy this delicious spoon cake!
Yes, it turned out perfectly. It has a texture of gingerbread and the berries make it pop. I didn’t have ice cream on hand so I warmed it up, pouring a touch of coconut milk. Yum!
Coconut milk sounds super with the blueberries!
Yum! 😋