Blueberry Spoon Cake

Name: Blueberry Spoon Cake
Prep time: 20 min
Total time: 45 min
Yield: 8 servings
Ingredients: Land O Lakes® Butter melted, for brushing pan; 1 cup (6 ounces) blueberries; 2/3 cup firmly packed light brown sugar, divided; 1/2 cup Land O Lakes® Butter melted; 1/2 cup buttermilk; 1 tablespoon freshly grated lemon zest; 1 cup (120 grams) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon kosher salt; Ice cream or whipped cream, as desired

Bright, buttery and bursting with blueberries, this easy spoon cake comes together fast—perfect warm with ice cream and made irresistible with butter.

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20 min

Prep Time

45 min

Total Time

servings

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Ingredients

Land O Lakes® Butter, melted, for brushing pan

1 cup (6 ounces) blueberries

²/₃ cup firmly packed light brown sugar, divided

¹/₂ cup Land O Lakes® Butter, melted

¹/₂ cup buttermilk

1 tablespoon freshly grated lemon zest

1 cup (120 grams) all-purpose flour

1 teaspoon baking powder

¹/₂ teaspoon kosher salt

Ice cream or whipped cream, as desired

How to make

STEP 1

Heat oven to 350°F. Brush 8-inch square pan with melted butter. Set aside.
STEP 2

Combine blueberries and 1/3 cup brown sugar in small bowl; using fork, mash until some of blueberries burst and mixture is syrupy. Set aside.
STEP 3

Whisk together butter, remaining 1/3 cup brown sugar, buttermilk and lemon zest in medium bowl. Stir in flour, baking powder and salt until just combined (batter will be lumpy). Spread into prepared pan.
STEP 4

Pour blueberry mixture over batter. Bake 20 minutes or until toothpick inserted in center comes out clean. Cool at least 5 minutes before spooning into bowls.
STEP 5

Serve with ice cream or whipped cream, as desired.

Tip #1

If you’re out of buttermilk, make a quick substitute by stirring 1 tablespoon lemon juice or white vinegar into enough milk to make 1 cup. Let stand 5 minutes to thicken before using.

240 Calories

12 Fat (g)

30 Cholesterol (mg)

280 Sodium (mg)

34 Carbohydrates (g)

1 Dietary Fiber

2 Protein (g)

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