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.

👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Allison Mattina📖 celebratingsweets

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
oven
whisk
bowl

📝 Preparation Steps

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.

(125g) all purpose flour (spooned and leveled or weighed)1 cupbaking powder1 teaspoons

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.

(125g) all purpose flour (spooned and leveled or weighed)1 cupvanilla ice cream (for serving)

Nutrition Facts

calories

296 kcal

fat Content

16 g

serving Size

1 serving

fiber Content

1 g

sugar Content

20 g

sodium Content

225 mg

protein Content

3 g

trans Fat Content

1 g

cholesterol Content

42 mg

carbohydrate Content

36 g

saturated Fat Content

10 g

unsaturated Fat Content

5 g

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