BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED BLUEBERRY PUDDING
This is a good blueberry pudding cake with lemon sauce.- I got this recipe from my friend Rosalie over 40 years ago- still a favorite around here!
Provided by Pat Duran
Categories Fruit Desserts
Time 1h20m
Number Of Ingredients 20
Steps:
- 1. Cake: Cream margarine and sugar; beat in egg. Add dry ingredients alternately with applesauce, beating till blended.
- 2. Fold in blueberries. Pour into a 6 cup greased and floured mold, or 9x13-inch baking dish. Bake at 350 for about 1 hour and 10 minutes.
- 3. Test near center with toothpick for doneness. Decorate with lemon sauce and candied fruit if desired.
- 4. Lemon Sauce: Mix sugar, cornstarch and salt. Slowly stir in water and slightly beaten egg.
- 5. Cook and stir till mixture thickens. Remove from heat; stir in lemon peel and lemon juice.
- 6. Serve warm over warm cake.
BLUEBERRY, ALMOND AND LEMON CAKE
A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee. It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made.
Provided by Yotam Ottolenghi
Categories brunch, snack, cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
- When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 9 grams, Carbohydrate 48 grams, Fat 36 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 18 grams, Sodium 125 milligrams, Sugar 35 grams, TransFat 1 gram
BAKED BLUEBERRY, LEMON AND ALMOND PUDDING
Britain is famous for its puddings and this one is just delicious served piping hot with vanilla and lemon flavoured custard or good vanilla ice cream - oh my!!! Another brilliant Claire Macdonald recipe
Provided by lindseylcw
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- preheat oven to 350°F.
- butter a 9x12 inch ovenproof dish.
- put berries, sugar and 1 lemon zest into dish and mix.
- Sieve the flour into a bowl.
- add cooled ground almonds and sugar.
- Beat in the melted butter, egg, buttermilk, lemon zest and almond extract.
- spoon this over the fruit leaving about 1 inch of fruit uncovered around the sides.
- sprinkle the flaked almonds over the top and bake until the fruit is bubbling and the pudding is browned, about 40 minutes.
Nutrition Facts : Calories 385.4, Fat 18.4, SaturatedFat 8.1, Cholesterol 62.3, Sodium 135.4, Carbohydrate 50.9, Fiber 2.5, Sugar 32.4, Protein 6.5
ALMOND PUDDING
This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.
Provided by breezermom
Categories Dessert
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
- Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
- Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Nutrition Facts : Calories 288.9, Fat 13.6, SaturatedFat 5.9, Cholesterol 34.2, Sodium 149.6, Carbohydrate 33.1, Fiber 1.8, Sugar 14.7, Protein 10.5
More about "baked blueberry lemon and almond pudding recipes"
OTTOLENGHI'S DELICIOUSLY MOIST BLUEBERRY, ALMOND
From annabelandgrace.com
Reviews 2Category Recipes, Sweet TreatsServings 8Estimated Reading Time 3 mins
- Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together. Add the flour, salt and almonds in three additions. Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
- Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked. Test by inserting a knife into the middle: it’s ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
- Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don’t worry: this will add to the look.
BLUEBERRY LEMON PUDDING CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (7)Total Time 1 hrCategory DessertCalories 370 per serving
- Grease individual skillets, ramekins or a single 8-inch baking dish and set on top of a baking sheet. Set aside.
- Prepare the cake batter: In large bowl, beat together the butter with sugar until light and fluffy. Beat in eggs, one at a time, scraping down the sides of the bowl, a couple of times.. Beat in lemon zest and vanilla.
LEMON BLUEBERRY POUND CAKE - ONCE UPON A CHEF
From onceuponachef.com
29 LEMON-BLUEBERRY RECIPES THAT ARE PERFECT FOR SPRING
From tasteofhome.com
OTTOLENGHI'S BLUEBERRY, ALMOND AND LEMON LOAF CAKE …
From thehappyfoodie.co.uk
LEMON BLUEBERRY PUDDING CAKE - BUNNY'S WARM OVEN
From bunnyswarmoven.net
LEMON ALMOND PUDDING CAKE. - HOW SWEET EATS
From howsweeteats.com
BLUEBERRY PUDDING CAKE - A FAMILY FEAST®
From afamilyfeast.com
LEMON ALMOND PUDDING WITH RASPBERRIES - CAKE
From houseandgarden.co.uk
BLUEBERRY LEMON PUDDING CAKE - GREAT GRUB, DELICIOUS …
From greatgrubdelicioustreats.com
4.5/5 (133)Category Dessert, DessertsCuisine AmericanPublished Mar 1, 2020
BAKED LEMON PUDDING RECIPE - NYT COOKING
From cooking.nytimes.com
BLUEBERRY PUDDING CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
LEMON BLUEBERRY BREAD PUDDING RECIPE - CRAYONS & CRAVINGS
From crayonsandcravings.com
BLUEBERRY LEMON BREAD PUDDING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
BEST BAKED BLUEBERRY LEMON AND ALMOND PUDDING RECIPES
From alicerecipes.com
ALMOND AND BLUEBERRY SPONGE PUDDING RECIPE | WAITROSE
From waitrose.com
450+ HEALTHY VEGAN BREAKFAST RECIPES | MEAL MENTOR
From getmealplans.com
LEMON BLUEBERRY BAKED OATMEAL | AMBITIOUS KITCHEN [VIDEO]
From pinterest.ca
BLUEBERRY, ALMOND & LEMON CAKE | THE ENGLISH KITCHEN
From theenglishkitchen.co
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love