Wild Blueberry Spoon Cake
Wild Blueberry Spoon Cake is a breakfast dish best served with whipped cream or a dollop of ice cream. Did we say ice cream for breakfast? We did ... and you are welcome.
- 3 cups milk
- 1 tsp salt
- 1 cup white or yellow cornmeal
- 2 tbsps butter
- 1 tsp baking powder
- 2 eggs well beaten
- 1 cup wild blueberries
Bring milk and salt to a boil and slowly stir in cornmeal. Reduce and cook, stirring constantly until mixture starts to thicken.
Cool 10 minutes then stir in butter and baking powder. Add beaten eggs and mix all together until thoroughly blended.
Fold in blueberries.
Pour into greased 1 1/2 quart baking dish and bake in preheated oven at 375 F or 190 C for about 30 minutes. Serve hot.
6 servings. if using frozen blueberries wait until they are thawed to prevent discoloration of the cake.