Blueberry Pudding Cake

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

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Preparation 25 MIN

Cooking 1 H 10 MIN
Servings 8

Ingredients
Preparation

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.

Content	% Daily Value
Calories 295
Total Fat 7.5 g
Saturated Fat 4 g
Sodium (salt) 265 mg
Carbohydrates 55 g
Fibre 3 g
Protein 4 g

Blueberry Pudding Cake

Ingredients

Preparation

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Nutrition Facts