August 4, 2021

Blueberry + White Chocolate Chip Spoon Cake

Blueberry + White Chocolate Chip Spoon Cake
This is probably the easiest cake you’ll every make….and its gooey and delicious! The top layer of sweet blueberries creates a jammy texture to the cake that make spooning it into your mouth irresistible. The batter comes together quickly + easily, using basic pantry ingredients and some berries. The key is mashing the berries with the sugar to create as much juice as possible which creates moisture while the cake bakes (think ooey gooey deliciousness!). Serve this cake warm with ice cream…. you wont regret it!
Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 5 oz fresh blueberries
  • 1 tbsp maple syrup
  • 2/3 cup coconut sugar
  • Zest from ½ lemon
  • ½ cup unsalted butter, melted (1 stick)
  • ½ tsp almond extract
  • ½ tsp finely minced ginger
  • ½ cup milk of choice (room temperature)
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¼ cup mini white chocolate chips

Instructions
 

  • Preheat oven to 350 degrees and grease an 8-inch baking dish with butter. Set aside.
  • Using the back of a fork or a whisk, mash the blueberries to release all their juices, and mix in the maple syrup, coconut sugar and lemon zest. Set aside.
  • In a medium bowl, whisk together the melted butter, almond extract, ginger and milk.
  • Then add the flour, baking powder and salt and continue whisking just until the batter is smooth. Transfer the batter (it’s not a lot—don’t worry!) to the greased baking dish, and spread evenly into corners.
  • Spoon the blueberries and all their juices over the top of the cake batter. Place in the oven and bake for ~20 minutes, or just when a toothpick comes out clean in the center.
  • Remove from the oven and allow to cool for a few minutes. Serve warm with ice cream (optional).
Keyword 30 minute meal, kid-friendly

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