I have never waited so very eagerly for the produce box from our CSA, Full Circle Farm as I did last week. I ordered some blueberries the week before that when I was ordering my box contents and just the next day I saw Mark Bittman’s tweet about this Blueberry Pudding Cake. I knew then and there that, that’s what Iwant to make with the blueberries I will be getting the following week. So I waited for Thursday, the box came, in it was the box of blueberries. All other produce in that box then got only secondary priority. Friday was a super busy day and there was absolutely no time to bake anything, I hardly managed to make dinner. So I waited for Saturday and made this yummy-licious pudding cake. I did not have lemons in hand, so went ahead with orange instead and it was still fabulous!
This recipe for the blueberry pudding cake can be found on Mark Bittman’s web site and also in his book How to Cook Everything. And just as he describes it, this cake is gooey, homey, comforting and worth every effort you put into making this (the last part is what I am saying). I only wish I had a few more berries in hand, the box had just about a cup and the recipe called for 1 1/2 cups, the half cup more of berry indulgence would have been better, but still it was a fabulous dessert!
Blueberry Pudding Cake – The Recipe
- Blueberries – 1 cup to 1 1/2 cups
- 1/2 stick butter + some more, melted
- Buttermilk – 1 cup
- Sugar – 3/4 cup
- Eggs – 3, separated
- All purpose flour – 1/3 cup
- grated zest of one orange
- a pinch of salt
Melt the butter in a pan and keep aside. Separate the eggs and keep them aside too.
In a medium bowl, mix well the egg yolks, flour, butter(leave a few tsps butter aside), buttermilk, 1/2 cup of the sugar and salt together. Add the blueberries and the orange zest to this. In a separate bowl, beat the egg whites till soft peaks are formed, add the remaining sugar to this and beat again just to make sure the peaks stay.
Meanwhile, preheat the oven to 325F and grease your baking dish with the leftover butter.
Now fold in the egg whites to the mix in the other bowl. Do not over mix, just fold very carefully so they are combined well.
Pour the batter into the baking dish. Get a deep baking pan big enough to hold the baking dish. Place the baking dish into the pan. Pour warm water into the pan, till it reaches about halfway through to the sides of the baking dish. Place in the oven and bake for about 50 mins or till the top of the cake is golden in color.
Take the pan out carefully, take the baking dish out of it and place on a wire rack to cool. Once cooled, wrap with a plastic wrap and refrigerate for a couple of hours till it has chilled a little. Serve with some fresh cream or whipping cream or eat as it is, like we did!