Take hold of a spoon and dig into this Blueberry Pudding Cake – a luscious, heat blueberry sauce is hidden under a wonderfully sweet lemon-almond cake.
This past week, our neighborhood grocery store had a ‘purchase one, get one free’ deal on fresh neighborhood blueberries, so we stocked up. Blueberries are so luxurious different times of the year, so when the costs come down throughout the summer season months, we eat sparkling, local blueberries as regularly as we are able to!
INGREDIENTS
- 1 tablespoon butter to grease an 8×8-inch pan
- 1 pint fresh ripe blueberries
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon zest
- Juice from half a lemon
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ cup whole milk
- 3 tablespoons melted butter
- 1 teaspoon almond extract
- 1/3 cup more granulated sugar
- 1 tablespoon corn starch
- ¼ teaspoon salt
- 1 cup boiling water
Method
- Preheat oven to 350 degrees F.
- Liberally butter an 8×8-inch pan and set aside.
- In a bowl, toss blueberries with cinnamon, zest and juice. Pour into prepared pan.
- In a medium bowl, whisk flour, ¾ cup sugar and baking powder.
- Whisk in milk and melted butter along with almond extract. Pour this evenly over the blueberries.
- In a small bowl mix 1/3 cup of sugar with corn starch and salt and sprinkle this over the batter.
- Pour the cup of boiling water into the pan (right over the batter) and place in the preheated oven and bake for 35-40 minutes or until a tooth pick inserted into the batter comes out clean, but there is still blueberry sauce at the bottom. (The original recipe had a baking time of 55 to 60 minutes, but our cake was ready after 40 minutes.)
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