The good blueberries are slowly starting to dribble into the farmer’s market. Earlier his year the doppelgänger version of grocery store berries standing in for real blueberries were loaded with crunchy seeds and tasted somewhat like sweet-tart candy. It would not surprise me if the label said they were grown on an asteroid and shipped by way of Mars via the postal service. That they still looked like a berry at all after being shipped from so far away was slightly astonishing.
Let’s hope that the crop continues to taste better as they get more local. This breakfast spoon cake is a lot like a quick bread or a giant muffin recipe. Only easier. It was originally a 1998 recipe in Gourmet (RIP) and called Bill’s Blueberry Cobbler (Bill McDonald). Before we were GF we made it frequently and then I converted it to a GF recipe. And then I just kept changing it until it was a quick bread batter that acts like a spoon cake.
Expect the spoon cake to come out a lighter golden brown if you use fresh berries. If you use frozen berries, it is best to let them thaw somewhat before using otherwise the cake will be caramel dark brown (like mine) before the berries begin to break down. It has a great caramel flavor, but it looks a little well done. And more berries are better than less.
Spoon the warm cake into bowls and top with ice cream, even for breakfast. And if you are lucky enough to live in a house with a big old veranda, this is best eaten while sitting in a big old porch chair accompanied by a large mug of coffee and a blue-sky summer morning.
|Blueberry Breakfast Spoon Cake, Gluten Free||
- 86 grams unsalted butter (6 tablespoons)
- 180 grams AP GF flour (1 and ⅓ scant cup) (90 g superfine brown rice flour, 45 g each superfine white rice flour and tapioca flour/starch)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground nutmeg
- 56 grams granulated sugar (about ¼ cup)
- 56 grams light or dark brown sugar (about ¼ cup, packed)
- 1 extra-large whole egg
- 200 grams buttermilk (about 1 cup)
- zest of one lemon
- 400 grams fresh or frozen (thawed) blueberries (2.5 heaping cups)
- Vanilla Ice Cream or gelato or whipped cream
- Preheat oven to 350.
- Place butter in a 9×9 baking pan. Place in the oven to melt while you prepare the batter. Don’t let the butter turn dark brown. Medium brown is great.
- Whisk together flour, baking powder, baking soda, salt, nutmeg, and sugars. In a small container whisk together egg, buttermilk and lemon zest. Add to dry ingredients and stir just until mixed – don’t over do it. Think quick breads which are stirred just until incorporated.
- Remove the pan from the oven while the butter is bubbling and slightly nutty color. Pour the batter into the pan over the butter without stirring. Pour berries into the center of the pan and again, no stirring.
- Bake about 35 minutes and rotate pan. Bake about 15-20 minutes more or until the cake is starting to get really brown and the berries are melty, juicy and bubbling. Don’t under bake the center. Cool slightly. Spoon warm cake into bowls and top with ice cream.