City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Blueberry Pudding Cake
Blueberry Pudding Cake.html

July/Aug 2014

From Geoff Last

1/3 c. plus 1/2 c. sugar

1/4 c. water

1 T. lemon juice

1 t. cornstarch

2 c. fresh blueberries

1 c. all-purpose flour

1-3/4 t. baking powder

1 t. salt

1/4 t. ground cinnamon

1 large egg

1/2 c. buttermilk

1 stick (1/2 c.) unsalted butter, melted and cooled slightly

1 t. vanilla

Put the oven rack in the middle of the oven and preheat the oven to 375°F. Butter a 9-inch baking dish.

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

Whisk together the flour, baking powder, salt, cinnamon and remaining 1/2 c. sugar in a medium bowl.

Whisk together the egg, buttermilk, butter, and vanilla in a large bowl, then add the flour mixture, whisking until just combined.

Spoon the batter into the baking pan, spreading evenly, then pour the blueberry mixture evenly over the batter (the berries will sink). Bake until a knife inserted into the center of the cake portion comes out clean, 25 to 30 minutes. Cool the cake in the pan on a rack 5 minutes. Serves 6.