BLUEBERRY PUDDING CAKE

Sometimes called a self-saucing pudding, this type of dessert separates into a sauce-like pudding layer on the bottom with a cake layer on top.

2 cups (500 mL) fresh or frozen blueberries, thawed
2 tbsp (25 mL) fresh lemon juice
1 tsp (5 mL) grated lemon peel
1 cup (250 mL) flour
2/3 cup (150 mL) sugar
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground ginger
1/4 tsp (1 mL) salt
1/8 tsp (0.5 mL) nutmeg
1/2 cup (125 mL) milk
1 egg
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) vanilla
1/2 cup (125 mL) sugar
1 tbsp (15 mL) cornstarch
1 cup (250 mL) boiling water

Combine blueberries, lemon juice and lemon peel in a greased 8 inch (20 cm) square baking dish; set aside. Combine next 8 ingredients (flour through nutmeg) in a bowl. Whisk together milk, egg, melted butter and vanilla until blended. Add milk mixture to flour mixture and stir just until combined. Spoon batter over blueberry mixture, spreading evenly. Combine 1/2 cup (125 mL) sugar and cornstarch; sprinkle over batter. Gradually pour boiling water over top, covering evenly. Bake at 350ºF (180ºC) for 40 - 45 minutes or until a cake tester inserted in centre of cake layer comes out clean. Serve warm. Serves 6.

 
Last updated on May 24, 2019