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 oven at about 350 ° F (175 ° C). Grease a square baking dish measuring 8 or 9 inches.
In a large bowl, shorten the sugar and mix in the mixture until smooth. In the milk, blend. Sift the meal into the powder and bak, and blend well. Fold the blueberries in the blueberries. Spread evenly in the pan.
In the preheated oven, bake it for 50 to 60 minutes until the toothpick inserted in the middle comes out clean.
Beat the sugar and butter of the cupboards in a medium bowl until smooth. Gradually beat into the egg, then add vanilla. Chill to serve. Serve chilled pudding sauce.
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.