Lemon Blueberry Spoon Cake

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 296kcal

Author Allison Mattina

Ingredients

Blueberries:

2 generous cups (approx 320g) fresh blueberries
1½ tablespoons granulated sugar adjust based on the sweetness of your blueberries
1 teaspoon freshly squeezed lemon juice

Cake:

½ cup (113g) salted butter melted and cooled slightly
½ cup (100g) granulated sugar
⅓ cup (78ml) milk room temperature
finely grated zest of one small or medium lemon
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup (125g) all purpose flour spooned and leveled or weighed
1 teaspoons baking powder
¼ teaspoon salt double if using unsalted butter
vanilla ice cream for serving

Instructions

Blueberries:

Preheat oven to 350°F with a rack in the center of the oven. Lightly grease an 8-inch round cake pan. Set aside.
Combine blueberries, sugar, and lemon juice. Set aside.

Cake and assembly:

Whisk melted butter, sugar, milk, lemon zest, lemon juice, and vanilla. Sprinkle the flour, baking powder, and salt over the top. Whisk until combined.
Pour the batter (there won't be much) into the prepared cake pan and smooth into an even layer. Gently spoon the berries over the cake batter into an even layer. Bake for 35-40 minutes, until a toothpick inserted near the center comes out without raw batter on it. The edges will be slightly golden and some of the berries will have burst.
Place on a wire rack to cool slightly. Serve warm, spooned into bowls, alongside vanilla ice cream.

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. Want to swap for another berry? See above for my tips on this.

Nutrition