I’m a menu planner, through and through. Every weekend, like clockwork, I plan out the menu for the coming week (while also making sure the freezer is stocked in case of emergencies). I tend to repeat what I lovingly refer to as “winning dinners,” aka the ones that my kids will at least eat a few bites of before running off. Recent faves include this easy Japanese beef curry, honey garlic salmon, and baked feta pasta.

I like to keep our family meals easy-peasy, while still being really delicious. That’s why this lemon blueberry spoon cake — a riff on strawberry spoon cake— is a keeper. Just like the OG, this simple, unfussy cake is dappled with juicy blueberries and thrown in the oven until it bakes up tender and jammy. Sometimes I make it right after dinner is ready so that the timer goes off just as we’re finishing up. Just scoop it right out of the pan, straight from the oven, and top with your favorite vanilla ice cream. No one will be able to resist a bowl of this warm and gooey cake.

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Key ingredients in Lemon Blueberry Spoon Cake

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Lemon Blueberry Spoon Cake

Serves 6

8 tablespoons (1 stick) unsalted butter

1 cup fresh blueberries (about 6 ounces)

1/2 cup plus 1 tablespoon granulated sugar, divided

Finely grated zest of 1 medium lemon

2 teaspoons freshly squeezed lemon juice

1/2 cup buttermilk

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Vanilla ice cream, for serving

1. Heat the oven to 350 F. Place 1 stick unsalted butter in an 8-inch round cake pan or 8-by-8-inch square baking dish. Place the pan in the oven as it preheats until the butter is melted, 5 to 8 minutes.

2. Remove the pan from the oven. Swirl the pan so the butter coats the bottom and halfway up the sides; leave the melted butter in the pan while you prepare the batter. (Alternatively, melt the butter in a small saucepan over medium-low heat. Brush the inside of the pan evenly with butter, then reserve the remaining butter for the cake.)

3. Place 1 cup blueberries, 1 tablespoon of the granulated sugar, and 2 teaspoons lemon juice in a medium bowl. Mash a few of the blueberries with the back of a fork, then stir to combine. Let sit for at least 15 minutes, stirring occasionally.

4. Place the remaining 1/2 cup granulated sugar and the finely grated zest of 1 medium lemon in a large bowl. Rub the zest into the sugar with your fingers until fragrant. Pour in the melted butter, and add in 1/2 cup buttermilk, 1 teaspoon vanilla extract, and 1/2 teaspoon kosher salt. Whisk until combined.

5. Whisk in 1 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder until no dry flour remains and the batter is just combined (it will be thick). Scrape into the pan and spread into an even layer. Spoon the blueberries evenly on top and drizzle any juices over the blueberries.

6. Bake until the cake is golden-brown around the edges, pulling away from the sides, and a tester inserted in the center comes out clean, about 35 minutes. Let cool for at least 5 minutes. Spoon into bowls and serve with vanilla ice cream.

Recipe note: Refrigerate leftovers in an airtight container for up to three days. Reheat in the oven before serving.

(Kristina Razon a deputy food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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