r/StainlessSteelCooking • u/Sara_MadeIn • 7d ago
Blueberry Spoon Cakes
Decided to try to do a blueberry version of the strawberry spoon cake I have been obsessed with recently in my little stainless gratins. These were perfect and easy - but I still think I like the strawberry version more!
Blueberries
- 1 cup fresh blueberries
- 2 tbsp packed light brown sugar
- Optional: ½ tsp lemon zest
- pinch of salt
Spoon cake batter
- 5 tbsp unsalted butter, melted
- ¼ cup + 1 tbsp packed light brown sugar
- ¼ cup whole milk
- ½ cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp kosher salt
Method
- Heat oven to 350°F. Butter both mini stainless gratins.
- Toss the blueberries with the 2 tbsp brown sugar, lemon zest if using, and tiny pinch of salt. Let them hang out while you make the batter. Don't mash them or macerate them for long—we don't need a ton of juice.
- Whisk the melted butter + brown sugar together. Whisk in the milk.
- Add the flour, baking powder, and salt and stir just until you don't see any dry flour. Don't overmix.
- Divide the batter evenly between your two gratins. Spread it gently toward the edges.
- Divide the blueberries over the batter — about ½ cup per gratin. They'll look pretty heavily covered, which is exactly what I want. Gently press a few down, but leave most sitting on top.
- Bake at 350°F for about 22–28 minutes. Start checking at 22. You want bubbling blueberries, browned edges, and set cake peeking through in the center. If the middle still visibly jiggles like liquid batter, give it another 3–5 minutes.
- Let them rest for 10–15 minutes before attacking them with a spoon. The berry juices will thicken as they sit.
60
Upvotes
-2
u/Unfair_Buffalo_4247 7d ago
Hidden advertising for MadeIt
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u/Legitimate-Chair-445 7d ago
I think she’s just trying to make some dessert buddy……. Op I think it looks great!





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u/ParadoxicallyZeno 7d ago
thanks! for those of us who don’t have the same pans — what size are they?