Blueberry Spoon Cake

This simple summer blueberry spoon cake recipe draws out the juices from blueberries and pours them over a gluten-free and keto-friendly cornmeal almond flour batter. As the cake bakes, some blueberries sink to form a stewy bottom while others bubble into a chewy jam. The result resembles an upside-down cobbler or a blueberry muffin top. It isn't overly sweet, and while it may lack in slice-ability and portability, it compensates with its tenderness and juiciness. Be sure to bake it on a tray to catch any batter or berries that overflow.

This gluten-free recipe uses cornmeal and almond flour, but for the keto lovers out there, you can use only almond flour and sweeten it how you like!

Enjoy,

SiLLibake

Blueberry Spoon Cake

This gluten-free keto friendly cake tastes like a cross between a blueberry cobbler and a blueberry muffin top!

Delicious Gluten-Free Desserts: A Sweet Treat for Everyone

In recent years, the demand for gluten-free options has skyrocketed, driven by increasing awareness of celiac disease, gluten intolerance, and a general interest in healthier eating habits. However, going gluten-free doesn’t mean giving up on delicious desserts. There are a plethora of mouth-watering gluten-free desserts that satisfy sweet cravings while keeping dietary needs in check.

The Allure of Gluten-Free Baking

Gluten-free baking can be a delightful adventure, opening up a world of alternative flours and creative recipes. Traditional wheat flour is replaced with almond flour, coconut flour, rice flour, and other gluten-free alternatives. These flours not only provide unique textures and flavors but also offer various nutritional benefits.

Health Benefits of Blueberries

1.     Rich in Antioxidants: High in flavonoids like anthocyanins, blueberries protect cells from free radical damage, reducing the risk of chronic diseases.

2.     Supports Heart Health: They help lower bad cholesterol (LDL), reduce blood pressure, and decrease the risk of heart disease with their fiber, potassium, vitamin C, and other nutrients.

3.     Enhances Brain Function: Blueberries improve memory and cognitive function by reducing oxidative stress and inflammation in the brain.

4.     Aids Digestion: High in dietary fiber, blueberries promote healthy digestion, prevent constipation, and maintain a healthy gut microbiome.

5.     Supports Weight Loss: Low in calories and high in fiber, they help you feel full longer, aiding in weight management.

6.     Boosts Immune System: Rich in vitamins C and K, and manganese, they help strengthen the immune system and boost white blood cell production.

7.     Promotes Healthy Skin: Antioxidants protect the skin from environmental damage, while vitamin C supports collagen formation for skin elasticity.

8.     Helps Manage Blood Sugar Levels: With a low glycemic index and high fiber content, blueberries help regulate blood sugar levels, beneficial for diabetics.

9.     Reduces Inflammation: Anti-inflammatory properties help lower the risk of chronic inflammation-related diseases like heart disease and diabetes.

PREP TIME: 10-15 MIN

COOK TIME: 45-55 MIN

SERVING: 6-8

Blueberry Spoon Cake

This summer blueberry spoon cake draws blueberry juices over a gluten-free cornmeal almond flour batter, creating a stewy bottom and chewy jam top as it bakes.

Ingredients

4 tablespoons/58 grams unsalted butter, softened, plus more for the dish

2½ cups fresh or frozen blueberries 

¾ cup cane sugar (use whatever sweetener you like)

Zest and juice of ½ lemon (about 1 tablespoon juice)

1 large egg

½ cup Greek Yogurt 2% (5% or full fat will also work or sour cream)

½ cup yellow cornmeal (preferably fine grind, substitute with additional almond flour)

¾ cup almond flour

1 teaspoon baking powder

1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt

Whipped cream or vanilla ice cream, for serving (optional)

Instructions: 

Step 1 Heat the oven to 350 degrees and grease a 9-inch glass pie dish or 9-inch square dish

Step 2 Put the blueberries, ¼ cup/50 grams sugar and the lemon zest and juice in a small saucepan. Bring to a simmer over low heat, stirring here and there for 3 to 5 minutes, or until the sugar has dissolved and the berries are glossy. Turn off the heat and set aside.

Step 3 In a medium bowl, cream the butter and remaining ½ cup/100 grams sugar together until the mixture is pale and fluffy. Add the egg and stir to incorporate fully before adding the Greek yogurt. Stir to combine and set aside.

Step 4 In another medium bowl, combine the cornmeal, almond flour, baking powder and salt, and whisk. Add the dry ingredients to the wet ingredients. Whisk to form a smooth batter, then pour into the greased pie dish, leveling the batter with a spatula or the back of a spoon.  

Step 5 Spoon over the blueberries with their juices somewhat evenly distributing them evenly. Sprinkle with sugar, if you like, to evenly cover the surface. Set the dish on a baking sheet to catch fruity drips.

Step 6 Bake for 45 to 55 minutes, or until the cake has taken on a deep nutty color around its edge, and a blueberry-less area of sponge springs back when you press with a finger. The jammy areas will feel underbaked and that is good. 

Step 7 Leave to cool a little before serving warm with whipped cream, more Greek yogurt or vanilla ice cream.

Adapted from: NYT Cooking

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