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    Blueberry Pudding Cake

    Source of Recipe


    List of Ingredients

    Blueberry Pudding Cake

    1/3 cup plus 1/2 cup sugar
    1/4 cup water
    1 tablespoon fresh lemon juice
    1 teaspoon cornstarch
    10 oz. blueberries (2 cups)
    1 cup all-purpose flour
    1 3/4 teaspoons baking powder
    1 teaspoon salt
    1 large egg
    1/2 cup whole milk
    1 stick (1/2 cup) unsalted butter, melted and cooled slightly
    1 teaspoon vanilla


    Put oven rack in middle position and preheat oven to 375 F. Butter a 9-inch square baking pan (I use Pyrex glass).

    Stir together 1/3 c sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer and then simmer, stirring occasionally, 3 minutes. Remove from heat.

    Whisk together flour, baking powder, salt, and remaining 1/2 c 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 (mine was quite thick), then pour blueberry mixture evenly over batter (recipe said berries would sink -- I helped mine a little by cutting them into batter -- just a little). Bake until a knife inserted into the center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

    Cake can be made one day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.

    This is very good, especially heated with a cup of coffee in the am or a glass of milk in the pm.




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