Field & Fork Network

A Recipe For Your Weekend- Blueberry Pudding Cake

In Uncategorized on July 13, 2012 at 5:27 pm

Copyright EdiblePix

This week’s installment of A Recipe For Your Weekend comes to us courtesy of Pat LaPoint from Hill-n-Hollow Farm in Pavilion, NY. Blueberries are in season now for a short time, so grab them while you can!  You can find more information about U-Pick blueberries from Hill-n-Hollow on their Facebook page.

Blueberry Pudding Cake

Cake Ingredients

  • 2 cups fresh or frozen blueberries
  • 1 tsp. ground cinnamon
  • 1 tsp. fresh lemon juice
  • 1 cup all purpose flour
  • 3/4 cup sugar
  • 1 tsp. baking powder
  • pinch of salt (1/8 tsp.)
  • 1/2 cup whole milk
  • 3 tbsp. butter, softenened

Grease an 8-inch square baking dish.

Toss the blueberries in the cinnamon and sprinkle with lemon juice. Spread blueberries evenly in the bottom of the baking dish. In a medium bowl, whisk together flour, baking powder, sugar and salt. Stir in milk and softened butter. Spoon batter over the blueberries.

Topping Ingredients:

  • 3/4 cup sugar
  • 1 tbsp. cornstarch
  • 1 cup boiling water

Mix together sugar and cornstarch and sprinkle mixture over top of batter. Slowly pour water over all (DO NOT STIR!).

In an oven that has been preheated to 350°F for at least 15 minutes, bake until the cake tests done (about 50-60 minutes). Serve with French Vanilla or Blueberry Ice Cream, or topped with blueberry syrup or whipped cream.

Serves 4-6.


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