This Blueberry Spoon Cake gives you a low-effort, high-reward dessert with a gooey, jammy center and golden edges, all made in one bowl with minimal cleanup.
For more blueberry lemon bakes, try our lemon blueberry muffins, blueberry baked oatmeal cups, and blueberry bread.
Why you’ll love this blueberry spoon cake!
This Blueberry Spoon Cake is the ultimate “I deserve this” treat! Louise and I actually baked this on a Tuesday morning and couldn’t even wait for noon—we devoured it for lunch at 11 am. It is quite possibly the easiest cake in the world, coming together in one bowl with zero fuss. 🍰
The magic here is the texture. It’s a soft blueberry cake that sits somewhere between a cobbler and a melt-in-your-mouth sponge. By using 2.5 cups of blueberries, you’re getting a burst of fruit in every bite, making it a fiber-rich addition to your day. Plus, you can swap the butter for olive oil for a Mediterranean-style treat that feels light yet indulgent. 🍋
Whether you’re serving it to guests with a dollop of whipped cream or eating it straight from the dish with a spoon (our preferred method!), it’s pure perfection. The lemon zest makes it taste like a bright Sunday morning, even in the middle of a hectic week. You honestly can’t mess this up! ✨
P.S. Love easy fruit desserts? Check out our apple cake, pear cake, and blueberry galette.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Blueberries: the star of this blueberry dessert with fresh blueberries, juicy and sweet. Frozen work too, no need to thaw.
- Sugar: we used brown sugar for a deeper, caramel-like flavor. White sugar, coconut sugar, or any granulated sugar you have will work.
- Lemon zest: brings brightness and ties everything together. Orange zest works for a softer citrus note. If you don’t have citrus, use 1 teaspoon vanilla extract or a pinch of cinnamon.
- Butter or olive oil: butter makes it richer, olive oil keeps it lighter and naturally low in saturated fats. You can also use a neutral vegetable oil like canola or sunflower seed oil, or swap in dairy-free butter if you prefer.
- Greek yogurt: adds moisture and a soft crumb. Substitute with low-fat Greek yogurt or Skyr for extra protein, or use dairy-free yogurt.
- Egg: helps the cake set and stay tender. Use a flax egg if needed.
- Flour: all-purpose keeps this a soft blueberry cake. Substitute with whole wheat flour + 2 tablespoons of milk or a gluten-free blend.
- Baking powder: helps the cake rise and stay light.
- Salt: balances the sweetness and enhances flavor.
- Shaved or slivered almonds: optional, but they add a light crunch as they toast and a nutty flavor that pairs beautifully with lemon and blueberries.
How to Make Blueberry Spoon Cake
1. Prep the dish
Preheat the oven to 350°F (175°C).
Grease a 9-inch pie dish, 8×8-inch square pan, or 7×9-inch baking dish.
Add 2 cups of blueberries to the bottom of the dish. They soften in the oven and create the juicy layer that makes this rustic blueberry cake so good.
2. Make the batter
In a bowl, stir together the sugar and grated lemon zest.
Add the melted butter or olive oil, Greek yogurt, and egg. Whisk until the mixture looks smooth.
This step is quick and easy, which is one reason this is such a great one bowl blueberry cake.
3. Add the dry ingredients
Add the flour, baking powder, and salt.
Stir with a spoon until just combined. Don’t overmix.
Fold in the remaining ½ cup blueberries. The batter will be fairly thick, and that’s exactly right.
4. Assemble the cake
Spoon the batter over the blueberries in the baking dish.
Spread it gently with the back of a spoon.
Sprinkle the top with 1 tablespoon sugar. This gives the cake a light crisp finish as it bakes.
5. Bake and serve
Bake for 35 to 40 minutes.
For a softer, gooier center, bake closer to 35 minutes. For a firmer, more cakey texture, bake closer to 40 minutes.
The edges should look set and lightly golden. The center should be soft, but not wet.
Let it cool for 5 to 10 minutes, then serve warm. Enjoy it as is, or add a dollop of Greek yogurt, whipped cream, or vanilla ice cream on top.
Tips
- Use ripe, sweet blueberries: they bring the best flavor and make the cake naturally more juicy.
- Don’t overmix the batter: stir just until combined to keep the cake soft and tender.
- Zest only the yellow part of the lemon: the white part underneath can taste bitter.
- Choose your fat based on mood: we use olive oil for a lighter feel, butter for a richer taste.
- Check the center early: ovens vary, so start checking at 35 minutes for your preferred texture.
- Let it rest before serving: 5–10 minutes helps the cake set and makes it easier to scoop.
- Adjust the texture to your liking: shorter bake for gooey, longer bake for more cakey.
- Add a crunchy topping: a handful of almonds on top adds nice texture as they toast.
- Use a spoon to serve: this cake is meant to be soft and scooped, not sliced.
Frequently Asked Questions
Let it cool, then cover the dish or transfer to a container. Store in the fridge for up to 3 days. Warm it slightly in the microwave before serving for the best texture.
Yes, you can reduce the sugar slightly. The cake is fairly sweet, especially with all the blueberries. You can go down to about ½ cup sugar and it will still work well. Just know the cake will be a little less golden on top and slightly less soft in texture.
Yes. Add them straight from frozen. This helps keep the batter from turning purple and keeps the texture closer to a simple summer blueberry dessert.
It likely needs a few more minutes in the oven. The center should be soft, but not wet. Every oven is a little different.
Yes. Bake it earlier in the day, then reheat gently before serving. It stays soft and comforting, especially as a rustic blueberry cake.
Yes. Use olive oil instead of butter and a dairy-free yogurt. It still turns out soft and delicious.
A 9-inch pie dish or an 8×8-inch pan works best. A slightly smaller dish will make it thicker and softer in the center.
More Easy Baking Recipes
- Blueberry galette
- Lemon blueberry cake
- Almond flour blueberry muffins
- Blueberry baked oatmeal with Greek yogurt
- Healthy blueberry muffins
- Lemon poppy seed muffins
- Easy carrot cake
- Banana chocolate chip muffins
If you try this Blueberry Spoon Cake Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Blueberry Spoon Cake
Video
Equipment
- You’ll need a 9-inch pie dish, 8×8-inch square pan, or a 7×9-inch baking dish.
Ingredients
- 2½ cups blueberries divided
- ¾ cup sugar plus 1 tablespoon for topping
- 1 lemon the grated zest
- ⅓ cup melted butter sub olive oil or vegetable oil
- ½ cup Greek yogurt plain
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Prep: Preheat oven to 350°F (180°C). Grease an 9-inch pie dish or 8×8 inch square pan or 7×9 inch rectangular pan.Add 2 cups blueberries to the dish.
- Make the batter: In a bowl, add ¾ cup sugar and the grated zest of 1 lemon. Mix with a spoon.Add ⅓ cup melted butter (or olive oil), ½ cup Greek yogurt, and 1 large egg. Whisk until smooth.
- Add dry ingredients: Add 1 cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon kosher salt. Stir until just combined. Fold in the remaining 0.5 cups blueberries.
- Assemble: Spoon the batter over the blueberries. Spread gently.Sprinkle 1 tablespoon sugar on top.
- Bake: Bake for 35–40 minutes. 35 super gooey center, 40 minutes firmer stil very moist.The edges should look set and lightly golden.The center should be soft, but not wet. Let cool for 5–10 minutes. Serve warm with a spoon.
Notes
- Blueberries → Frozen blueberries (no thawing needed)
- Brown sugar → White sugar, coconut sugar, any granulated sugar
- Lemon zest → Orange zest, 1 tsp vanilla extract, or a pinch of cinnamon
- Butter or olive oil → Olive oil, canola oil, sunflower oil, dairy-free butter
- Greek yogurt → Low-fat Greek yogurt, Skyr, or dairy-free yogurt
- Egg → Flax egg
- Flour → Whole wheat flour + 2 tbsp milk, or gluten-free flour blend
- Baking powder → No direct swap (essential for rise)
- Salt → No swap
- Shaved/slivered almonds → Any chopped nuts or omit entirely
- Use ripe blueberries → Sweeter, juicier, better flavor
- Don’t overmix → Stir just to combine for a soft crumb
- Zest smart → Only the yellow part, avoid bitterness
- Pick your fat → Olive oil = lighter, butter = richer
- Check early → Start at ~35 min, ovens vary
- Rest before serving → 5–10 min helps it set
- Control texture → Less bake = gooey, more = cakey
- Add crunch → Toss almonds on top
- Scoop, don’t slice → It’s meant to be soft
- Store it right → Cover and keep at room temp 1–2 days or refrigerate up to 4 days (bring to room temp before serving)
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
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Blueberries,.my favorite dessert. Thank you 😊👍