Blueberry Pudding Cake

Blueberry Pudding Cake is a recipe from epicurious.com.  I made it with only small modifications and wanted to be sure to credit the source.   If you're interested in the original recipe, check out the link; I'm posting as I made it. Very moist, flavorful, and a good way to highlight summer blueberries.

BLUEBERRY PUDDING CAKE

Ingredients

• 1/4 c. plus 1/3 cup sugar
• 1/4 c. water
• 1 T. fresh lemon juice
• 1 T. cornstarch
• 10 oz blueberries (2 cups)
• 1 c. whole wheat pastry flour
• 1 3/4 t. baking powder
• 1 t. salt
• 1 large egg
• 1/2 c. lowfat milk
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 t. vanilla

Method

Mix 1/4 c. sugar, water, lemon juice, and cornstarch in a small saucepan; add blueberries.  Bring to simmer and maintain, stirring as needed, for about 5 minutes.  Remove from heat and set aside.

Mix the flour, baking powder, salt, and 1/3 c. sugar.  Separately, mix egg, milk, butter, and vanilla.  Add flour mixture and stir until just combined.  Pour batter into greased 8x8 pan, then pour blueberry mixture evenly over batter.  The sauce partially sinks and makes a fun, spider-web-like design.

 

Bake at 375 for about 30 minutes.

Serve warm or at room temperature, ideally with a vanilla topping like ice cream, whipped cream, or  vanilla yogurt (my favorite, lighter than ice cream, but still adds the creamy, vanilla-y goodness).

Notes

I liked this but did find it pretty rich because of all the butter so if you try it, be forewarned and consider smaller servings than you might dish out.  I used less sugar than the recipe called for and was pleased with the not-sickening-sweet result, especially because of the richness.  It was very moist, more like a sponge cake, and the blueberry sauce also offset the richness and was a nice foil to the buttery cake.

Next time I'm going to add 1/2 c. more blueberries, a heaping T. or more of lemon zest, and perhaps sub lemon extract for the vanilla.

And when I do, I'll cook, eat, dance, love!