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Blueberry Pudding Recipe

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This recipe for Blueberry Pudding is from Robinson Reunion 2018 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 (we often use salted), melted and cooled slightly
1 teaspoon Vanilla
Directions:
Directions:
1. Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
2. Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
3. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
4. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
5. Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
Note:
Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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