Blueberry Breakfast Spoon Cake, Gluten Free


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
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Quick and easy summer fruit breakfasts are one of the best things about berry season. This quick blueberry spoon cake will serve 8 modestly or 6 very hungry people. Don't forget the ice cream. Breakfast on the veranda on a warm summer warming with blueberry spoon cake should make anyone happy.
Ingredients
Spoon Cake
  • 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)
Topping
  • Vanilla Ice Cream or gelato or whipped cream
Instructions
  1. Preheat oven to 350.
  2. Place butter in a 9x9 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.
  3. 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.
  4. 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.
  5. 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.


Comments

  1. Oh, that is my kind of breakfast, Lisa. I love how it almost seems like a cakey galette, with the berries in the center. For baking, I really love frozen blueberries even when the fresh ones are in season. They just seem so … perfect.

    Nicole

    • GlutenFreeCanteen says:

      It is like that, exactly. The ice cream with warm blueberries – one of my favorite combinations.

  2. Shelley says:

    I can’t even tell you how much we love this recipe! It has become our most favorite breakfast – fresh whipped cream is our topping of choice (except for DH’s birthday we broke out the ice cream). I do soak the flours in the buttermilk/kefir the night before as it makes it more digestible and add the rest of the ingredients in the morning. Turns ordinary Sundays into something special. Thank you!
    LOVE LOVE LOVE your site – please keep the wonderful recipes coming, we’ve been GF for 12+ years and have never had such decadence!

    • GlutenFreeCanteen says:

      Shelley – It’s one of our favorites, too. So glad you like it. And glad you enjoy the blog – that’s so nice to hear. Thank you! Lisa

  3. I like my breakfast cakes to be that caramel color (I think they have more flavor that way). Yummy looking recipe…can’t wait to make it. 🙂

  4. This was amazing. I added blackberries I needed to use up. Next time I might try peaches and almond extract instead of the lemon. My family devoured it! Mine baked in 40 minutes. Thanks for another great recipe.

    • GlutenFreeCanteen says:

      Hi, Julie. So glad you enjoyed the spoon cake. I bet it was really tasty with blackberries and peaches sound good, too. Thanks for letting me know.

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