Blueberry Pudding Cake
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Tender cake on top of lots of warm saucy blueberries is a comforting and classic one-dish dessert.
Servings: 8
Ingredients:
Blueberry Pudding Cake
Photography by Edward Pond
| 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% |
Suggested Recipes
-
3 cups (750 mL) wild or cultivated blueberries
2/3 cup (150 mL) granulated_sugar
3/4 cup (175 mL) water
1/4 cup (50 mL) lemon juice
Cake Topping:
1/4 cup (125 mL) butter, softened
3/4 cup (175 mL) granulated_sugar
2 eggs
1 tsp (5 mL) grated lemon rind
1/2 tsp (2 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1-1/2 tsp (7 mL) baking_powder
Pinch salt
1/2 cup (125 mL) 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.)
Tags:
Desserts; Fruits; Sugar/Sweets; Eggs; Grains; Cheese/Other Dairy; Bake; Make-Ahead;
Source
Canadian Living Magazine: August 2008
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