Cuban Blueberry Pudding Recipes

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BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

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

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

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.

BLUEBERRY PUDDING



Blueberry Pudding image

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

Provided by AngelaTN

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
3/4 cup firmly packed brown sugar, divided
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
1/2 cup unsalted butter, chilled and diced
1 cup milk
1 egg
2 teaspoons grated lemons, rind of
1/2 teaspoon vanilla
whipped topping (optional)

Steps:

  • Preheat oven to 350 and grease a 9-inch pie plate.
  • Place blueberries in medium bowl.
  • Combine 1/4 cup of the brown sugar and 1 Tbsp.
  • of the flour; toss with blueberries to coat.
  • Spoon mixture into pie plate.
  • In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
  • Mix in remaining 1/2 cup brown sugar.
  • Add milk, egg, lemon peel and vanilla, and blend well.
  • Pour batter over blueberry mixture.
  • Bake until firm and golden brown, about 55 minutes.
  • Cool at least 10 minutes before serving.
  • Top with whipped topping if desired.

Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6

CUBAN BLUEBERRY PUDDING



Cuban Blueberry Pudding image

Make and share this Cuban Blueberry Pudding recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups fresh blueberries (may substitute frozen blueberries, thawed)
1 lemon, juice of
3 tablespoons butter, softened
1 3/4 cups granulated sugar, divided
1 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
  • Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
  • Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
  • Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

Nutrition Facts : Calories 400.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 403.9, Carbohydrate 84.2, Fiber 1.8, Sugar 63.3, Protein 3.3

BANANA BLUEBERRY PUDDING



Banana Blueberry Pudding image

Southern Living, March 2006. If you prefer a less sweet banana pudding, omit the powdered sugar from the whipped cream.

Provided by Juenessa

Categories     Dessert

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 11

4 cups milk
4 egg yolks
1 1/2 cups granulated sugar
1/3 cup all-purpose flour
2 tablespoons butter
1 tablespoon vanilla extract
1 (12 ounce) box vanilla wafers
4 large ripe bananas, sliced
2 cups frozen blueberries
1 1/2 cups whipping cream
3 tablespoons powdered sugar

Steps:

  • Whisk together first 4 ingredients in a large saucepan over medium-low heat.
  • Cook, whisking constantly, 20 minutes or until thickened.
  • Remove from heat; stir in butter and vanilla until butter melts.
  • Let stand 10 minutes.
  • Arrange half of vanilla wafers evenly in a 13- x 9-inch baking dish; top with half of banana slices and half of blueberries.
  • Spoon half of pudding mixture evenly over fruit.
  • Repeat layers.
  • Cover and chill 4 hours.
  • Beat whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
  • Spread evenly over chilled pudding.
  • Serve immediately.
  • Note: preparation does not include 4 hour chill time.

Nutrition Facts : Calories 616.6, Fat 27.6, SaturatedFat 14.2, Cholesterol 144.2, Sodium 186, Carbohydrate 88.2, Fiber 3.2, Sugar 48.3, Protein 7.6

BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

STEAMED BLUEBERRY PUDDING



Steamed Blueberry Pudding image

This was written in the margin of my great grandmothers favorite cookbook, which I am lucky to have. It's very good, and will work with other summer fruits as well.

Provided by Mamie37

Categories     Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups blueberries
2 cups sugar
1 teaspoon lemon juice
1 tablespoon butter
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk

Steps:

  • Sift flour, baking powder and salt together.
  • Cut in the butter, until it resembles coarse meal.
  • Add the milk and mix well.
  • Set aside for a moment.
  • Combine the sugar, berries, and lemon juice.
  • Mix this together with flour mixture.
  • Pour into a buttered mold, cover tightly and steam for 45 minutes.
  • Serve with cream.

Nutrition Facts : Calories 754.5, Fat 5.6, SaturatedFat 3, Cholesterol 14, Sodium 990, Carbohydrate 172, Fiber 5.2, Sugar 114.5, Protein 9.1

MRS. RAMOS' BLUEBERRY PUDDING



Mrs. Ramos' Blueberry Pudding image

This is from Saveur Magazine from a recent article they did about the cuisine of Nantucket. They say that it comes from Alice Ramos, a former neighbor of the cooks featured in the piece.

Provided by rockinred

Categories     Dessert

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups blueberries, stemmed & rinsed
1 tablespoon fresh lemon juice
1 pinch ground cinnamon
4 tablespoons butter, at room temperature
2/3 cup sugar
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk

Steps:

  • Preheat oven to 350 degrees. Put blueberries, lemon juice and cinnamon in a bowl and toss well. Transfer to an 8-cup souffle dish and set aside.
  • Put butter & sugar into a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 5 minutes. Add flour, baking powder, and salt and beat on medium speed until the mixture resembles coarse crumbs, about 30 seconds. Add milk and continue beating, scraping sides and bottom of bowl with a rubber spatula as necessary, until batter is smooth, about 1 minute more (batter will be very thick). Using a soup spoon, drop batter by the heaping spoonfuls over berries in dish. Pour 1 cup boiling water over batter (water will smooth out the dollops of batter slightly).
  • Put souffle dish on a baking sheet, transfer to oven, and bake pudding, rotating dish halfway through cooking time, until berries are bubbling and crust is golden brown, about 1 hour. Transfer dish to a rack to let cool slightly. Serve warm.

Nutrition Facts : Calories 435.8, Fat 13.3, SaturatedFat 8.1, Cholesterol 34.8, Sodium 273.2, Carbohydrate 75.8, Fiber 2.8, Sugar 40.7, Protein 5.7

GLUTEN-FREE BLUEBERRY PUDDING



Gluten-Free Blueberry Pudding image

This is a truly delicious dessert - especially for those of us celiac's watching everyone else eat their blueberry pie. :) This recipe is the same as Angela TN's "Blueberry Pudding", but a GF version. Not too hard to change, but I thought I would post it anyways. I used Schar gluten-free flour. Your average GF flour mix should work well - it doesn't require any rising agents. Also can be made lactose-free if you use vegan margarine and soy milk - which do work well (what I used). I did not have lemon rind on hand, so I used a bit of the juice and it was great! I also used white sugar in place of brown. Not a "too sweet" dessert either, which is good!

Provided by DanPatch

Categories     Dessert

Time 1h10m

Yield 1 1 pie plate OR 11x6 casserole dish, 6-8 serving(s)

Number Of Ingredients 10

4 cups fresh blueberries or 1 (16 ounce) package frozen blueberries
3/4 cup firmly packed brown sugar
1 cup gluten-free flour, blend
1 tablespoon gluten-free flour, blend
1/2 cup margarine
1 cup soymilk
1 egg
2 teaspoons grated lemon rind
1/2 teaspoon vanilla
whipping cream or vanilla ice cream

Steps:

  • Preheat oven to 350 and grease a 9-inch pie plate.
  • Place blueberries in a medium bowl.
  • Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend.
  • Toss with blueberries to coat.
  • Spoon mixture into pie plate.
  • In separate bowl, stir together remaining flour and margarine.
  • Mix in remaining 1/2 cup of brown sugar.
  • Add soy milk, egg, vanilla, and lemon peel; blend well.
  • Pour batter over blueberry mixture.
  • Bake until firm, and juices are bubbling well. About 55 minutes.
  • Cool ten minutes.
  • Top with whipping cream or ice cream just before serving.

Nutrition Facts : Calories 263.6, Fat 9.4, SaturatedFat 1.9, Cholesterol 31, Sodium 130.1, Carbohydrate 44.1, Fiber 2.7, Sugar 38.2, Protein 3.2

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