BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
WILD BLUEBERRY STEAMED PUDDING
Provided by Sarah Huck
Categories Berry Fruit Dessert Steam Backyard BBQ Blueberry Summer Tailgating Grill Party Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Provides 6-8 portions
Number Of Ingredients 11
Steps:
- 1. Prepare a medium-high-heat fire, with the flames occasionally licking the grill grate. Let it burn steadily until glowing, ash-covered embers begin to form, about 45 minutes. Then use a coal shovel or other like implement to scrape a bed of embers to the side of the fire pit.
- 2. Drop the butter into a metal bowl and place it directly upon the grill grate. Allow the butter to melt, about 1 minute, and transfer the bowl to a resting place to cool slightly.
- 3. Add the sugar, milk, and egg to the butter and whisk until the mixture is light and frothy. Mix in the vanilla and lemon zest.
- 4. In a separate bowl, gently whisk the flour, baking powder, and salt just to combine. Dump the dry ingredients into the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, so long as there are no dry patches.
- 5. Generously butter a 1-quart metal bowl and scatter half the blueberries in the bottom of it. Scrape the batter on top of the berries. Scatter the remaining berries on top of the batter.
- 6. Place the baking stones or tea towel in the bottom of the Dutch oven. Rest the batter-filled bowl on top of the stones or towel. Pour enough water into the Dutch oven to reach halfway up the side of the bowl. Cover the pot and rest it on the bed of glowing embers. Shovel additional glowing embers on top of the lid. Allow the pudding to steam for 40 to 50 minutes, or until it is firm to the touch and a wooden skewer inserted in the center comes out clean. Allow the pudding to rest in the pot, uncovered, for 15 minutes before turning it out onto a platter. Cut the pudding into slices and serve.
STEAMED BLUEBERRY PUDDING
Substitute blackberries or cranberries for the blueberries, if you wish. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sift dry ingredients together; cut in butter and add bread crumbs and sugar.
- Add eggs and milk, mix thoroughly and carefully fold in blueberries.
- Pour into a greased mold, cover tightly and steam for two hours.
- Serve with hard sauce or your favorite pudding sauce.
Nutrition Facts : Calories 362.4, Fat 18, SaturatedFat 10.7, Cholesterol 79.7, Sodium 485.1, Carbohydrate 45.9, Fiber 1.8, Sugar 20.9, Protein 5.7
STEAMED BLUEBERRY PUDDING
This was written in the margin of my great grandmothers favorite cookbook, which I am lucky to have. It's very good, and will work with other summer fruits as well.
Provided by Mamie37
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, baking powder and salt together.
- Cut in the butter, until it resembles coarse meal.
- Add the milk and mix well.
- Set aside for a moment.
- Combine the sugar, berries, and lemon juice.
- Mix this together with flour mixture.
- Pour into a buttered mold, cover tightly and steam for 45 minutes.
- Serve with cream.
Nutrition Facts : Calories 754.5, Fat 5.6, SaturatedFat 3, Cholesterol 14, Sodium 990, Carbohydrate 172, Fiber 5.2, Sugar 114.5, Protein 9.1
BLUEBERRY PUDDING
A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.
Provided by AngelaTN
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp.
- of the flour; toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
- Mix in remaining 1/2 cup brown sugar.
- Add milk, egg, lemon peel and vanilla, and blend well.
- Pour batter over blueberry mixture.
- Bake until firm and golden brown, about 55 minutes.
- Cool at least 10 minutes before serving.
- Top with whipped topping if desired.
Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6
BLUEBERRY PUDDING CAKE
Categories Cake Berry Breakfast Dessert Bake Fourth of July Backyard BBQ Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 breakfast or dessert servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, 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 (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
BANANA BLUEBERRY PUDDING
Southern Living, March 2006. If you prefer a less sweet banana pudding, omit the powdered sugar from the whipped cream.
Provided by Juenessa
Categories Dessert
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Whisk together first 4 ingredients in a large saucepan over medium-low heat.
- Cook, whisking constantly, 20 minutes or until thickened.
- Remove from heat; stir in butter and vanilla until butter melts.
- Let stand 10 minutes.
- Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
- Spoon half of pudding mixture evenly over fruit.
- Repeat layers.
- Cover and chill 4 hours.
- Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
- Spread evenly over chilled pudding.
- Serve immediately.
- Note: preparation does not include 4 hour chill time.
Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 14.2, Cholesterol 144.2, Sodium 186, Carbohydrate 88.2, Fiber 3.2, Sugar 48.3, Protein 7.6
GLUTEN-FREE BLUEBERRY PUDDING
This is a truly delicious dessert - especially for those of us celiac's watching everyone else eat their blueberry pie. :) This recipe is the same as Angela TN's "Blueberry Pudding", but a GF version. Not too hard to change, but I thought I would post it anyways. I used Schar gluten-free flour. Your average GF flour mix should work well - it doesn't require any rising agents. Also can be made lactose-free if you use vegan margarine and soy milk - which do work well (what I used). I did not have lemon rind on hand, so I used a bit of the juice and it was great! I also used white sugar in place of brown. Not a "too sweet" dessert either, which is good!
Provided by DanPatch
Categories Dessert
Time 1h10m
Yield 1 1 pie plate OR 11x6 casserole dish, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 and grease a 9-inch pie plate.
- Place blueberries in a medium bowl.
- Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
- Toss with blueberries to coat.
- Spoon mixture into pie plate.
- In separate bowl, stir together remaining flour and margarine.
- Mix in remaining 1/2 cup of brown sugar.
- Add soy milk, egg, vanilla, and lemon peel; blend well.
- Pour batter over blueberry mixture.
- Bake until firm, and juices are bubbling well. About 55 minutes.
- Cool ten minutes.
- Top with whipping cream or ice cream just before serving.
Nutrition Facts : Calories 263.6, Fat 9.4, SaturatedFat 1.9, Cholesterol 31, Sodium 130.1, Carbohydrate 44.1, Fiber 2.7, Sugar 38.2, Protein 3.2
MRS. RAMOS' BLUEBERRY PUDDING
This is from Saveur Magazine from a recent article they did about the cuisine of Nantucket. They say that it comes from Alice Ramos, a former neighbor of the cooks featured in the piece.
Provided by rockinred
Categories Dessert
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Put blueberries, lemon juice and cinnamon in a bowl and toss well. Transfer to an 8-cup souffle dish and set aside.
- Put butter & sugar into a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour, baking powder, and salt and beat on medium speed until the mixture resembles coarse crumbs, about 30 seconds. Add milk and continue beating, scraping sides and bottom of bowl with a rubber spatula as necessary, until batter is smooth, about 1 minute more (batter will be very thick). Using a soup spoon, drop batter by the heaping spoonfuls over berries in dish. Pour 1 cup boiling water over batter (water will smooth out the dollops of batter slightly).
- Put souffle dish on a baking sheet, transfer to oven, and bake pudding, rotating dish halfway through cooking time, until berries are bubbling and crust is golden brown, about 1 hour. Transfer dish to a rack to let cool slightly. Serve warm.
Nutrition Facts : Calories 435.8, Fat 13.3, SaturatedFat 8.1, Cholesterol 34.8, Sodium 273.2, Carbohydrate 75.8, Fiber 2.8, Sugar 40.7, Protein 5.7
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