A simple summer spoon cake

Julia Gartland/New York Times
Less absorbent flours — cornmeal and almond flour — form the base of this blueberry spoon cake, which lets blueberries shine. Food styled by Samantha Seneviratne.
This recipe for a simple summer spoon cake draws the juices out of blueberries, then pours them on top of a gluten-free cornmeal batter. As the cake bakes, some blueberries sink and form a stewy bottom, others bubble into chewy jam. The result looks like an upside down cobbler, or a muffin without its middle. It isn’t too sweet, and what it lacks in slice-ability and portability, it makes up for with tenderness and juiciness. Make sure to bake it on a tray to catch any batter or berries that rise over the rim — these are the cook’s midbake treat.

Blueberry Spoon Cake
1. Heat the oven to 350 degrees and grease a 9-inch glass pie dish.

2. Put the blueberries, ¼ cup 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.

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

4. In another medium bowl, combine the cornmeal, almond meal, baking powder and salt, and whisk. Make a well in the center and pour in 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.

5. Spoon over the blueberries with their juices somewhat evenly distributing them and leaving some batter uncovered. Sprinkle with sugar to evenly cover the surface. Set the pie plate on a baking sheet to catch drips.

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.

7. Leave to cool a little before serving warm with sour cream or vanilla ice cream, or both.

De Boer writes recipes for The New York Times.

Blueberry spoon cake

Servings: 6-8 (one 9-inch cake).
Total time: 1 hour, five minutes.
For the cake:
4 tablespoons unsalted butter, softened, plus more for the dish
14 ounces fresh blueberries (about 2½ cups)
¾ cup sugar, plus more for sprinkling
Zest and juice of ½ lemon (about 1 tablespoon juice)
1 large egg
½ cup sour cream, plus more for serving
½ cup yellow cornmeal (preferably fine grind)
¾ cup almond meal
1 teaspoon baking powder
1 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt
Vanilla ice cream, for serving (optional)