This recipe for Blackberry Spoon Cake is one of the simplest and most delicious spoon cakes you’ll ever make! Created by Chef Gregory Gourdet for a bright and berry-ful summer menu, this is the perfect dessert to bring to any BBQ or summer picnic! You can use fresh or frozen Oregon blackberries for this recipe.
2 cups Oregon berries
¾ cups sugar, divided
½ cup flour (wheat or gluten free blend)
½ teaspoon baking powder
½ teaspoon salt
Zest of 1 lime
1 tablespoon coconut oil, plus more for greasing
1 teaspoon vanilla extract
½ teaspoon almond extract
Preheat the oven to 350° F.
In a medium bowl combine berries and ½ cup sugar. In a large bowl, whisk together the remaining sugar, flour, baking powder and salt.
Add eggs, lime zest, coconut oil, vanilla and almond extract to the flour mixture and whisk until blended and smooth.
Spoon batter into a coconut oil greased 9” round pan. Sprinkle the macerated berries on top of the batter in the pan.
Bake for 22-25 minutes or until the top is golden, springs back when touched. Cool briefly to enjoy. Serve with ice cream or as is.
Note: This recipe can be easily doubled and baked in a 9″ x 13″ baking dish for 27-30 minutes.