Friday, June 22, 2012

Friday Food: Blueberry Pudding Cake

This is one of my favorite summertime recipes because it's easy, tasty, and versatile. It is originally from an old issue of Taste of Home magazine. I've made it with blueberries, strawberries, and peaches. I'm sure it would be good with apples or other fruits (or combinations of fruits) too. I usually make it with fresh fruit, but you could use frozen or canned if that's all you've got. Since blueberry season is upon us, I made it with blueberries this time. The blueberries sit on the bottom with a sweet cakey top. If the blueberries seem sticky to you, cut back on the cornstarch. Enjoy!

Blueberry Pudding Cake

2 cups fresh blueberries
1 tsp ground cinnamon
1 tsp lemon juice
3 tablespoons butter, melted
3/4 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk

1/2 cup sugar
1 Tbsp corn starch
1 cup boiling water

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-inch square baking dish.
Melt the butter in the microwave in a bowl. Add flour, sugar, baking powder, and milk. Stir together then spoon over berries.
Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all.
Bake at 350 degrees for 45-50 minutes or until the cake test done.

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