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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.