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–+ servings
Blueberry spoon cake scooped from the dish with a golden spoon.

Blueberry Spoon Cake

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 to 8 servings
Author: Nico Pallotta

  • 2½ cups (370 g) blueberries divided
  • ¾ cup (150 g) sugar plus 1 tablespoon for topping
  • 1 lemon the grated zest
  • ⅓ cup (80 g) melted butter sub olive oil or vegetable oil
  • ½ cup (120 g) Greek yogurt plain
  • 1 large egg
  • 1 cup (150 g) all-purpose flour
  • 1 teaspoon (4 g) baking powder
  • ½ teaspoon kosher salt

  • Prep: Preheat oven to 350°F (180°C). Grease an 9-inch pie dish or 8x8 inch square pan or 7x9 inch rectangular pan.
    Add 2 cups blueberries to the dish.
    Step 1 Blueberries spread in a greased baking dish before adding the batter.
  • 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.
    Step 2 Sugar, lemon zest, greek yogurt, and egg mixed in a bowl on a marble surface.
  • 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.
    Step 3 Batter mixed in a bowl with blueberries folded in.
  • Assemble: Spoon the batter over the blueberries. Spread gently.
    Sprinkle 1 tablespoon sugar on top.
    Step 4 Thick batter spooned over blueberries in a pie dish.
  • 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.
    Step 5 Freshly baked blueberry spoon cake cooling in the dish with golden edges.
Substitutions
  • 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
 
Tips
  • 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)
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