This spoon cake features a soft lemon cake topped with juicy blueberries all baked together in one pan. It’s called a “spoon cake” because it’s meant to be scooped straight from the dish, while still warm, with zero concern for perfect slices. An easy, rustic, and flavorful dessert that is perfect for spring and summer!

Lemon blueberry spoon cake in a white bowl topped with ice cream.

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What sets this recipe apart
Visual recipe overview
My recipe testing tips and notes
Swapping out blueberries for another fruit
Recipe

What sets this recipe apart

Serve warm: This dessert is packed with fruit and served warm, like a cross between a lemon cake and a blueberry cobbler.

Lemon and blueberries: This is a winning combo that has every bite of this cake bursting with fresh flavors! Want to try another flavor? See more on this below.

Scoop don’t slice: No need for pretty slices, this cake is meant to be scooped into bowls and served with a spoon.

Lemon blueberry spoon cake in a metal baking pan.

Visual recipe overview

*Full recipe below in recipe card*

Blueberries

Combine blueberries, sugar, and lemon juice. Set aside.

Cake batter

This easy lemon cake batter comes together in one bowl.

Unbaked cake topped with blueberries in a round cake pan.

Assemble

Spread the cake batter into a greased 8-inch round cake pan. Gently spoon the blueberries over the top.

Lemon cake topped with fresh blueberries in a round cake pan sitting on a wire rack.

Bake

Bake for 35-40 minutes. The cake will puff slightly and some of the berries will burst.

Lemon blueberry spoon cake on a spoon in a metal pan.

My recipe testing tips and notes

Cake color: There are no eggs in this cake batter, the only color comes from the lemon zest and the butter. I tested this cake with regular “generic” butter and with Kerrygold butter. The regular butter created a cake layer that was mostly white, just a touch yellow. The Kerrygold butter is darker yellow so it created a more yellow final product (as pictured here).

Room temp milk: Forget to bring your milk to room temp? Just pop it in the microwave for 15-20 seconds to take the chill off.

Lemon: One medium-sized lemon will be enough for this recipe.

Blueberries: Fresh blueberries work best for this recipe. They hold their shape beautifully without making the cake too wet. I use just over two-cups of blueberries. Don’t go overboard with the fruit, try to keep it around 2 cups or 320g. See below for swapping for another berry.

A scoop of lemon cake and blueberries on a spoon in a white bowl.

Swapping out blueberries for another fruit

If desired, you can swap out the blueberries for other fresh berries. I have tested the recipe with the following:

Strawberries: Swap all of the blueberries for fresh strawberries. Halve or quarter the strawberries and aim for two generous cups.

Mixed berries (pictured below): I used a combination of fresh strawberries, blackberries, blueberries, and raspberries. This is a great way to use up odds and ends that are in your fridge. Halve or chop the strawberries, everything else can stay whole. You’ll still use two generous cups.