I haven’t done much grocery shopping since we returned to Lake Lure. Our meals have been very simple; grilled meat, baked sweet potatoes and frozen vegies. Breakfast has been cereal and english muffins. Lunch has been sandwiches or leftovers. The reason I have not filled the larder is because the larder looks like this.
David is working hard to get the pantry finished and the shelves will go in this weekend. I can hardly wait. I picture rows of canned goods, baskets with condiments sorted by cuisines, a large bread tin, and glass containers with various flours, rices and pastas, all labeled and neat. The reality is that I am much more organized in my mind than I am in accomplishment. But I will try to keep it in order.
I was in the mood for something sweet for breakfast the other day and had the baking basics on hand and an old Gourmet magazine in hand when I found a recipe for this blueberry pudding cake. I had some blueberries that I brought from Florida in the freezer so it was a fait accompli. This recipe was in the July 2005 issue of Gourmet and was featured in their Gourmet Every Day Quick Kitchen. It is indeed quick and the resulting cake is moist and crumbly and oh so good with freshly brewed coffee.
BLUEBERRY PUDDING CAKE
1/3 cup plus 1/2 cup sugar
1/4 cup water ( use less for frozen berries)
1 Tablespoon fresh lemon juice ( I left it out )
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 unsalted butter, melted and cooled slightly
1 teaspoon vanilla
Put oven rack in middle position and preheat oven to 375 degrees. Butter a 9 inch square baking pan.
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.
Whisk together flour, baking powder, salt and remaining 1/2 cup sugar in a medium bowl. Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture whisking until just combined.
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.
I have all the ingredients. I think I HAVE to make this for breakfast tomorrow! Looks so very good! Thank you for sharing this.
This will be on my table for breakfast tomorrow.
This looks so good! I love blueberries…your pantry looks much like my “new” one right now…sad and un-finished 🙁 ….hurry along men!
Katy and Mary, Will be thinking about you tomorrow morning. Hope you like the blueberry cake.
Dar, Glad you are getting settled. Right on to the men.
It’s hard to return to your kitchen after being gone for a while – everything, including the frig look so bare. We’re glad you are back and tell David to keep up the good work. I too love looking through old magazines and discovering recipes I missed the first time through. Your blueberry cake is very comforting on this rainy Sunday.
Sam
Yum! I love the pan too.
You will be so happy when that pantry is done, what a treat!
Looks so good and I am so jealous of that large pantry to be!
I am going to stop and get some blueberries on my way home today!
My husband and I were talking about meeting my brother and his wife (they live in Canton, NC) at Lake Lure for a picnic. If we can pull this off with them, I’ll have to get in touch with you so you can meet up with us!
Sam, I will pass the encouragement on to David. It is hard coming back to projects.
Natashya, The pantry is close to being finished. We are hanging the door today.
Sue, The pantry is just right. I am tinkled pink.
Katherine, Would love to see you! Let me know when you are coming and we will give you a tour of our unfinished house. When you make the recipe watch the amount of salt. Should’ve said something about that earlier.
Wow! This is very close to my Grandma Annie’s Blueberry Pudding which is totally baked. The ingredients are close, except that I toss in fresh berries. It looks very similar! Annie made hers in a casserole, and the berries were in the center, surrounded by cake. I love it – Annie always made it in August.
I have eaten it for breakfast. I could eat a whole pudding.
Mimi, I am honored to have made something close to your dear Grandma Annie’s cake. I have a picture in my mind of her kitchen from the things you have written.
Penny, thanks for the comment on my blog, I love your blog. I’ll add this to my reading list! Yudith.
I really like this recipe, Penny. I’m with Mimi, once I started on this I’m sure I could not stop!
BTW: My strawberry rhubarb pie is on an almost identical plate as your blueberry cobbler.