Name: Blueberry Pudding Cake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: 4 cups (1 litre) blueberries; 1/3 cup (75 ml) maple syrup; 1 cup (250 ml) pastry flour; 1 teaspoon (5 ml) baking powder; 1 teaspoon (5 ml) baking soda; 1 pinch salt; 1/4 cup (60 ml) unsalted butter, softened; 1 egg; 3/4 cup (180 ml) brown sugar; 3/4 cup (180 ml) buttermilk; 1 teaspoon (5 ml) vanilla extract

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Butter a 2 litres (8 cups) or 20-cm (8-inch) in diameter and 9-cm (3 1/2-inch) deep soufflé dish.
- In the dish, combine the blueberries and maple syrup. Set aside.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, beat the butter, egg and sugar with an electric mixer until smooth.
- Add the dry ingredients alternately with the buttermilk and vanilla.
- Spread the batter over the blueberry filling. Bake for about 1 hour 10 or until a toothpick inserted in the centre of the cake comes out clean.
- Let cool and serve.

Blueberry Pudding Cake

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Ingredients

Preparation

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