The Easy Southern Cake That Tastes Like Summer

It's super quick to make thanks to a clever shortcut.

By
Jessica Furniss
Jessica Furniss
Jessica Furniss
Jessica's food writing and photography have appeared in Food & Wine, MyRecipes, and on billboards. Currently, she specializes in creating how-to articles on baking and creative charcuterie boards for Simply Recipes, Allrecipes, and Southern Living. 
Learn about Simply Recipes' Editorial Process
Published May 16, 2025
Jessica Furniss
Blueberry corn cake with a scoop of vanilla ice cream on top in a fluted baking dish, served with a spoon

Simply Recipes / Jessica Furniss

When I was a kid, two of my favorite treats were spoon bread and blueberry dump cake. My grandma made Southern spoon bread, or what some folks call corn pudding, with a box of Jiffy corn muffin mix, buttermilk, and a few other ingredients. And her blueberry dump cake was the stuff of dreams.

They’re both so good, why not put them together? This blueberry corn spoon cake is a blend of these two childhood favorites.

Blueberry corn spoon cake alongside a serving topped with ice cream

Simply Recipes / Jessica Furniss

What Is Spoon Cake?

Spoon cake is softer than traditional cake and is made to be served with a spoon instead of cut into slices. Similar to cobbler, it’s delicious served with ice cream instead of being topped with frosting. It’s made in just two bowls, no mixer required.

This blueberry corn spoon cake is a twist on a classic strawberry spoon cake. You might be wondering why I’m telling you to put corn in a cake, but trust me, blueberry and corn is one of my favorite flavor combinations, especially as the weather starts to warm up. The fresh, starchy corn complements the juicy, tart berries so well. 

Tips for Making Blueberry Corn Spoon Cake

  • Use Jiffy corn muffin mix: I know folks have very polarizing views on whether sugar belongs in cornbread, but I love cornbread with a hint of sweetness, especially if I’m using it to make a cake. In this recipe, I recommend using the blue box goodness as-is.
  • You can use fresh or frozen berries: I use fresh berries when I can, but frozen blueberries work well in this cake, too. Just make sure to let them macerate in the sugar for a little bit longer so they aren’t too cold when you add them to the cake. If the berries are too cold, they’ll sink to the bottom of the pan.
  • Let the berries settle: You may be tempted to push the blueberries and corn down into the batter before baking, but if you simply let them sit on top, they will naturally work their way into the cake as it cooks, giving a proper distribution of both throughout. 
  • Serve it with vanilla ice cream: This cake was made to go with vanilla ice cream. It’s optional, but highly recommended—there’s something magical about the warm, fruit-filled cake combined with just a bit of cold, sweet cream that takes it over the top in the best way. 
A plate of blueberry corn spoon cake served with a scoop of ice cream and a spoon

Simply Recipes / Jessica Furniss

More Summery Southern Desserts

Blueberry Corn Spoon Cake

Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Servings 6 servings
Yield 1 (8-inch round) cake
Cook Mode (Keep screen awake)

Ingredients

  • Nonstick cooking spray

  • 1 pint blueberries (about 2 cups)

  • 1 lemon, zested and juiced

  • 2 tablespoons plus 1/3 cup (66g) sugar, divided

  • 1 stick (4 ounces) unsalted butter, melted

  • 1/3 cup buttermilk

  • 1/2 cup (60g) all-purpose flour

  • 1/2 cup (78g) Jiffy corn muffin mix

  • 1/4 teaspoon baking soda

  • 2 tablespoons drained canned sweet corn or frozen corn, optional

  • Vanilla ice cream, for serving, optional

Method

  1. Preheat the oven to 350°F.

    Thoroughly coat an 8-inch round cake pan with nonstick cooking spray.

  2. Macerate the blueberries:

    In a medium bowl, combine the blueberries, lemon zest, lemon juice, and 2 tablespoons of the sugar. Stir together gently and set aside while you make the batter.

  3. Make the batter:

    In a second medium bowl, combine the melted butter and the remaining 1/3 cup sugar. Next, add the buttermilk, flour, corn muffin mix, and baking soda. Whisk together until well combined.

  4. Add the berries and corn:

    Pour the batter into the prepared pan and gently spoon the blueberry mixture over the batter. Sprinkle the corn over the top, if using. Do not push the fruit into the batter; it will sink as it bakes.

  5. Bake:

    Bake until the edges of the cake are golden brown and the center doesn’t jiggle, 30 to 40 minutes. Let cool for about 5 minutes, then serve with optional vanilla ice cream and enjoy!

    If you have leftovers, wrap the cake pan tightly with plastic wrap and refrigerate for up to 2 days. You can reheat each portion in the microwave for 20 to 30 seconds to have warm cake again.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
288 Calories
17g Fat
33g Carbs
3g Protein
×
Nutrition Facts
Servings: 6
Amount per serving
Calories 288
% Daily Value*
Total Fat 17g 22%
Saturated Fat 10g 49%
Cholesterol 45mg 15%
Sodium 142mg 6%
Total Carbohydrate 33g 12%
Dietary Fiber 2g 7%
Total Sugars 19g
Protein 3g
Vitamin C 6mg 31%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 84mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.