Mark Bittman’s Blueberry Pudding Cake

June 27, 2011 · 18 comments

in Dessert

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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!

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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!

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Blueberry Pudding Cake – The Recipe

From Mark Bittman’s How to Cook Everything or from his website here.

Ingredients:

  • 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

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Method:

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.

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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! :)

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{ 17 comments… read them below or add one }

1 Sharmilee June 27, 2011 at 9:37 pm

Yummy n soft looking pudding

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2 Tadka Pasta June 27, 2011 at 10:48 pm

Wow! Forget the muffins, this cake is the real deal. Looks so pillowy! Mmm…

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3 kankana June 27, 2011 at 11:18 pm

This looks so soft and fluffy. Perfectly baked and those blueberries are just perfect addition in the pudding.

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4 nisha June 28, 2011 at 2:49 am

i am sooo bookmarking this..next party i throw n this is dessert for sure…

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5 Manju June 29, 2011 at 4:13 pm

do try and let me know! :)

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6 Ramya June 28, 2011 at 11:32 am

WOw…Very delicious it looks…pictures speaks :)I have tried a very similar recipe with blueberries(no buttermilk)…

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7 Manju June 29, 2011 at 4:14 pm

Thanks Ramya. do you have that recipe on the blog? if not can you share it please.

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8 Sarah Naveen June 29, 2011 at 9:49 am

Loved the pictures Manju :)…Sounds yumm..and looking at the pics ..fabulously delicious…

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9 Manju June 29, 2011 at 4:14 pm

Thanks everyone :)

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10 nisha June 30, 2011 at 1:56 am

hey manju just a few doubts, im wondering if i can use ny other fruit instead of blueberry. i picked some up today n they are very tart. n i personally prefer sweeter fruits..ny ideas????

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11 Manju June 30, 2011 at 6:46 pm

even if the blueberries are tart they will still be good for this as it is more speckles of the fruit in the pudding, not like a berry tart or something. Im sure you can use raspberries or black berries, maybe peaches too, they are in season now too – slice them up into small pieces and put. Let em know how that works out :)

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12 nisha July 4, 2011 at 3:45 am

hi manju..i made the pudding and it was really nice, and so easy also. I made it in individual ramekins so it would be easy to serve. The blueberries like you mentioned weren’t over powdering and i loved that citrussy tang. I used lemon zest though, didnt have orange.
Once thing I found queer was, we finished off one ramekin a few minutes after it came out of the oven and it tasted so damn amazing. I then chilled it till dessert time and strangely it didnt taste as awesome as before, but great nonetheless.
Shall be making this again and again.thanks for the recipe:)

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13 Manju July 5, 2011 at 12:01 pm

Thanks for trying this out and letting me know too :) Yeah, I do agree that it tasted better when it as hot straight from the oven..i thought it was just me, but glad its not :)

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14 Lisa July 6, 2011 at 3:16 am

I just made this too! However, I used coconut milk with lime juice to curdle it in lieu of buttermilk, and lime zest. Also added toasted coconut. So many possibilities and different fruits. Mine didn’t rise as high as yours and fill the pan to the top. I used an 8 inch square..was yours smaller? Yours looks so much better than mine. I scooped mine out instead of serving it as a slice, but I wish I took some slice photos too. Beautifully done!

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15 Manju July 6, 2011 at 9:33 am

thats so very innovative..mmm, coconut milk and toasted coconut too, that mustve tasted pretty darn good! :)

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16 Lisa July 6, 2011 at 3:25 am

I just realized..it was probably the coconut milk that kept it down :)

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17 Sasha @ The Procrastobaker July 14, 2011 at 1:34 pm

This looks GORGEOUS! So comforting and warming yet summery too, and a delicious mix of flavours. Beautiful! :)

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