A baked pudding cake resembles that of a cobbler. Under the fluffy, cake-like topping, the blueberries end up thick and sweetened. You pour the sugar, cornstarch, and boiling water over the batter for a crusty, sugary finish. It is best to make the pudding from fresh blueberries, but you can use frozen-thawed berries for this. Spoon the pudding cake into dessert bowls, and top big vanilla ice cream scoop, or whipped cream dollop. It is very delicious, try this warm.
3 tbsp shortening
1 cup white sugar
¾ cup milk
(1 ¾) cups all-purpose flour
2 tsp baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup softened butter
2 cups confectioners’ sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
In a large bowl, cream together the shortening and sugar until smooth; mix in the egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
In a medium bowl, beat the confectioners’ sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.
When you use frozen blueberries in baked goods, thaw them under cold running water in a colander until the water runs almost clear. Let them drain to absorb as much as possible of the excess moisture.
If you have ever had a tinny or “down” taste in biscuits or other baked goods, it could be your baking powder. Check the label while shopping for baking powder; this will read “aluminum-free.”
The leftover is even more delicious because the cake absorbs the sauce and the flavor of the blueberries.