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Blueberry Spoon Cake

This rustic cake transforms pantry staples into pure comfort, bursting with juicy blueberries in every bite. Part cake, part cobbler, and completely irresistible with a spoon-friendly texture.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 9
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries
  • 2 tablespoons sugar (for sprinkling)

Method
 

  1. Preheat your oven to 375°F and generously butter an 8x8 inch baking dish.
  2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
  3. In a separate bowl, whisk melted butter, milk, egg, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix.
  5. Gently fold the blueberries into the batter using a spatula. Toss them in a light dusting of flour first to prevent sinking.
  6. Pour the batter into your prepared dish and sprinkle the remaining sugar on top. Bake for 35-40 minutes until the top is golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.

Notes

Mix batter the night before and store covered in refrigerator, adding blueberries just before baking. Don't overmix the batter - lumps are fine. Toss blueberries in flour to prevent sinking. Don't open oven door during first 25 minutes. Store covered at room temperature for 3 days, refrigerate for 1 week, or freeze portions for 3 months.