Delicious Blueberry Spoon Cake Recipe - NYT Cooking

Blueberry Spoon Cake Recipe

Description

This recipe is perfect for the summer season. It is a simple and easy-to-make gluten-free cake that showcases the juicy flavor of blueberries. As the cake bakes, the blueberries sink and form a stewy bottom, while others bubble into chewy jam, resulting in a dish that looks like an upside-down cobbler. This tender and juicy cake is not too sweet and can be enjoyed any time of the day as a mid-bake treat.

Ingredients

• 1 1/2 cups (371 grams) fresh blueberries
• 3/4 cup (150 grams) granulated sugar, divided
• 1 lemon, zested and juiced
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 large egg
• 1/2 cup (113 grams) sour cream
• 3/4 cup (98 grams) cornmeal
• 1/2 cup (56 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt

Directions

1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23-centimeter) pie dish and set aside.
2. In a small saucepan, combine blueberries, 1/4 cup of sugar, lemon zest and juice. Bring to simmer over low heat, stirring occasionally, and cook for 3-5 minutes or until the sugar dissolves and the blueberries are glossy. Turn off the heat and set aside.
3. In another medium bowl, cream the butter and 1/2 cup of sugar together until the mixture is pale and fluffy. Add the egg, beat until fully incorporated, then stir in the sour cream.
4. In a separate bowl, whisk together the cornmeal, flour, baking powder, and salt to make a dry mixture. Pour the wet mixture into the well and fold them together until you get a smooth batter.
5. Pour the batter into the prepared pie dish, using a spatula to smooth out the surface. Spoon the blueberries over the batter, leaving some spaces uncovered. Sprinkle sugar evenly over the surface of the cake.
6. Bake for 45-55 minutes, or until the cake's edge turns golden brown, and a blueberry-less area of sponge springs back when you press on it. Some areas with blueberries will still be undercooked, which is okay. Remove the cake from the oven and let it cool for about 10 minutes before serving.

Note: In case of an allergy to almonds, you can substitute almond flour with an equal amount of AP flour in this recipe.

Originally Post From https://cooking.nytimes.com/recipes/1025576-blueberry-spoon-cake

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Blueberry Spoon Cake Recipe - NYT Cooking
Blueberry Spoon Cake