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.
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Author
Clare de Boer | 2024-06-06
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