Blueberry Pudding Cake
282 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 369 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 8 g |
| carb | 60 g |
| fibre | 2 g |
| chol | 78 mg |
| sodium | 164 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 9 |
| vit A | 13 |
| vit C | 15 |
| folate | 22 |
Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.
Ingredients
- 3 cups cultivated blueberries or wild blueberries
- 2/3 cup granulated sugar
- 3/4 cup water
- 1/4 cup lemon juice
- Cake Topping:
- 1/2 cup butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp grated lemon rind
- 1/2 tsp vanilla
- 1-1/4 cups all-purpose flour
- 1-1/2 tsp baking powder
- 1 Pinch salt
- 1/2 cup milk
Preparation
In greased 8-inch (2 L) glass baking dish, toss blueberries with 1/3 cup (75 mL) of the sugar; set aside.
Cake Topping: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time. Beat in lemon rind and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing top. Set aside.
In small saucepan, bring water, lemon juice and remaining sugar to boil; pour over batter. Bake in centre of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Let cool slightly before serving. (Make-ahead: Set aside for up to 8 hours; reheat if desired.)
Cake Topping: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time. Beat in lemon rind and vanilla.
In separate bowl, whisk together flour, baking powder and salt. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Scrape over blueberries, smoothing top. Set aside.
In small saucepan, bring water, lemon juice and remaining sugar to boil; pour over batter. Bake in centre of 350°F (180°C) oven until bubbly around edges and cake is firm to the touch, 50 to 55 minutes. Let cool slightly before serving. (Make-ahead: Set aside for up to 8 hours; reheat if desired.)
Source : Canadian Living Magazine: August 2008
- Keywords : Bake; Make-Ahead; Dessert; Blueberries;
Related content
-
Blueberries and Ginger Cream Meringues
Ideally these meringues have slightly soft and chewy centres. However, if you prefer them dry and...
-
Blueberry Bread Pudding with Whisky Sauce
This bread pudding and sauce takes its inspiration from the one served at Pictou Lodge Resort.
-
Peach and Blackberry Cornmeal Cobbler
If you can't find any blackberries, use raspberries instead. Serve warm with a scoop of vanilla...
-
Make-Ahead Raspberry Torte
Nine 8-inch (20 cm) round wafers form the basis of this spectacular torte, which is sandwiched...
