RECIPE SHARING TIME: Blueberry Pudding Cake

I mentioned in my last post that I have a surplus of wild blueberries. In an effort to find new ways to use them I posted a petition on facebook (you should do the same when you are looking for new recipes) for blueberry recipe ideas. How's this for the most roundabout provenance of a recipe...my college friend Sarah, who now lives in Italy, found this recipe in the Boston Globe, submitted by a gal living in Florida, who has had this recipe for years. It's THAT good! It came to me looking like this: a cell phone photo of the newspaper article. Below you will find a typed up version of it. You can substitute Partridge Berries (aka Lingonberries) or other similar small, soft, tart shrub berries if cooking for people like Nan that HATE blueberries (they are "fast" on her stomach).


Speaking of my husband's Nan, I brought her some of this dessert one week and she loved it so much she wanted a batch made for the Senior Center gathering. Felt good to have achieved a simple accomplishment and to have purpose in enriching other people's lives; this sensation is hard to come by right now. It was a hit and her friends begged her for my recipe!

I will give you the same tip that Sarah gave me, it's a lot like a science experiment; don't let the boiling water scare you, it works! The result is a delicate crispy top, moist cakey middle and syrupy fruit filled bottom. YUMMY! I made it for a potluck at my mom's church today! (and clearly I love it as can be noted by the excessive use of exclamation points...!)

















Blueberry Pudding-Cake (or Partridge Berry)
Makes one 8 inch square

CAKE
Butter (for the pan)
1 pint (2 cups) fresh blueberries (or Partridge berries)
2 tablespoons lemon juice (or orange juice)
2 tablespoons water
½ teaspoon ground cinnamon (or more to taste)
1 cup flour
1 teaspoon baking powder
¾ teaspoon salt
3 tablespoons butter, at room temperature
1/3 cup sugar
½ cup whole milk

1. Set the oven at 375 degrees F (about 190 C). Butter a deep 8-inch round or square baking dish (or another dish with a 2-quart capacity).
2. In the baking dish, combine the blueberries (or Partridge berries), lemon juice (or orange juice), water, and cinnamon. Shake the dish until the berries are well coated.
3. In a bowl, whisk the flour, baking powder, and salt until blended; set aside.
4. With an electric mixer, cream the butter and sugar. Add the flour mixture alternately with the milk, beginning and ending with flour.
5. Drop the batter evenly by spoonfuls over the berry mixture. With an off-set spatula or back of a spoon, spread the batter evenly over the berries.

TOPPING
¾ cup sugar
2 teaspoons cornstarch
Pinch of Salt
¾ cup boiling water

1. Set the water on stove to boil. In a bowl, whisk together sugar, cornstarch, and salt. Sprinkle this evenly over the batter.
2. Pour the boiling water over the entire surface. Do not stir.
3. Bake the pudding for 50 to 60 minutes or until the top is golden and crackly.
Serve with a big spoon in shallow bowls. Tastiest warm!