Blueberry-Corn Spoon Cake
By Andrea GearyPublished on September 7, 2026
Time
1¼ hours
Yield
Serves 6 to 8
Ingredients
Before You Begin
This recipe is meant to evoke late summer in New England, so we strongly recommend using seasonal berries and corn for the best flavor. If you don’t have a 9-inch cast-iron skillet, use a 9-inch cake pan and start checking for doneness after 35 minutes.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 350 degrees. Place 142 grams (1 cup) blueberries, 66 grams (⅓ cup) sugar, and ½ teaspoon grated lemon zest plus 1 tablespoon juice in medium bowl and mash well. Stir in remaining 142 grams (1 cup) blueberries and set aside.
- Grease 9-inch cast-iron skillet with 14 grams (1 tablespoon) softened unsalted butter and sprinkle with pinch kosher salt. Whisk 142 grams (1 cup) all-purpose flour, 47 grams (⅓ cup) cornmeal, 2 teaspoons baking powder, remaining 1½ teaspoons salt, and remaining 66 grams (⅓ cup) sugar together in second medium bowl. Add 163 grams (⅔ cup) milk and 114 grams (8 tablespoons) melted butter and whisk until smooth. Fold in ¾ cup corn.
- Dollop half of blueberry mixture in 5 or 6 mounds in prepared skillet. Dollop batter on top (it’s OK if batter doesn’t reach edges of skillet). Top with remaining berries and any juices left in bowl. Bake until top is golden brown and toothpick inserted in center of cake comes out clean, about 40 minutes. Let cool 10 minutes. Spoon warm cake into shallow bowls. Divide 1 pint vanilla ice cream and 6–8 teaspoons maple syrup over top. Serve.
Time
1¼ hoursYield
Serves 6 to 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
A spoon cake is a rustic, ultra-moist cake made with a quick-mix batter and plenty of juicy fruit. So tender that it defies slicing, this style of cake is instead spooned into bowls for serving. Our version is a taste of late summer in New England: We macerate blueberries with sugar—along with some lemon juice and zest to accentuate the brightness of the berries—and stir fresh corn and cornmeal into the buttery batter. We generously butter the cast-iron skillet and add a sprinkle of salt to get a crust that’s crisp and slightly salty, a great contrast to the sweet, soft interior of the cake. A scoop of ice cream and a drizzle of maple syrup are the perfect finishing touches.
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