Blueberry Spoonbread

Name: Blueberry Spoonbread
Prep time: 25 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 3/4 c. (1 1/2 sticks) unsalted butter, melted, plus more for pan; 1 1/2 c. fresh blueberries; 1/2 c. plus 2 Tbsp. sugar, divided; 3/4 c. whole milk, at room temperature; 1/2 tsp. kosher salt; 1 1/4 c. all-purpose flour, spooned and leveled; 1 tsp. baking powder; Vanilla ice cream, for serving

Your new favorite easy and delicious summer dessert.

By Beth BranchPublished: Jun 10, 2026

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Baked blueberry dessert in a pan with a serving spoon.

Becky Luigart-Stayner

Yields:

6 serving(s)

Prep Time:

25 mins

Total Time:

1 hr

As the name suggests, this is one of those easy cakes that you can scoop right out of the pan with a spoon. It’s easy to stir together—you don’t even need a mixer! This cake is best served warm in a bowl, and a scoop of vanilla ice cream really makes it something extra special. While we love this recipe with fresh blueberries, you can really use any berry you like.

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Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
1 1/2 cups fresh blueberries
1/2 cup plus 2 Tbsp. sugar, divided
3/4 cup whole milk, at room temperature
1/2 tsp. kosher salt
1 1/4 cups all-purpose flour, spooned and leveled
1 tsp. baking powder
Vanilla ice cream, for serving

Directions

1. Step 1Preheat oven to 350°F. Butter a 9-inch cast-iron skillet or cake pan. Combine blueberries and 2 tablespoons sugar in a bowl. Gently mash about a quarter of blueberries with the back of a spoon. Let sit, stirring occasionally, 15 minutes.
2. Step 2Whisk together butter, milk, salt, and remaining 1/2 cup sugar in a bowl. Add flour and baking powder and whisk just until the batter is smooth. Transfer to prepared skillet and spread to edge of pan. Spoon blueberries and juices over top.
3. Step 3Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool 10 minutes. Serve warm, topped with vanilla ice cream.