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Blueberry Pudding Cake
in Diana's Recipe Book
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This is a delicious quick and easy dessert to make any day of the week or even for a picnic or barbeque, and you probably have most of the ingredients in your kitchen cabinet and refrigerator already, except for the fresh blueberries, but those are easily purchased at your local supermarket during the late spring through summer. If you can't get fresh blueberries, substitute with frozen ones, but make sure to drain the liquid from the package.
1/2 cup granulated sugar PLUS 1/3 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 cups fresh blueberries
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 /2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large egg
1/2 cup milk
1/2 cup (1 stick/4 oz/113g) unsalted butter
1 teaspoon vanilla extract
Preheat oven to 375°F (190°C). Butter a 8 or 9-inch square baking dish.
Whisk together the flour, baking powder, salt, ground cinnamon, ground nutmeg, and the 1/2 cup sugar in a medium size bowl. Set aside.
Melt the butter, remove from heat and cool for a few minutes.
Stir together the 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in the blueberries. Heat mixture to a simmer stirring occasionally for about 3 minutes. Remove from heat and set aside.
Whisk together egg, milk, slightly cooled butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter. Bake until a knife inserted into center comes out with a few moist crumbs on it, 25 to 30 minutes. Cool in pan on a wire rack for 5 minutes. Serve warm, or let cool completely, wrap in aluminum foil, and store either at room temperature or refrigerate. If desired, serve with vanilla ice cream, whipped cream or non-dairy whipped topping.
If you decide to serve later, bring pudding cake to room temperature after removing from refrigerator.
Makes 6 servings.
Photograph taken by Diana Baker Woodall© 2005
|Date: July 25, 2005|