Mrs Ramos Blueberry Pudding Recipes

MISSY'S LEMON AND BLUEBERRY CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
• Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
• For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.

MRS. RAMOS' BLUEBERRY PUDDING

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.

BLUEBERRY PUDDING

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.

THE BEST BLUEBERRY BREAD PUDDING

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

STEAMED BLUEBERRY PUDDING

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.

CUBAN BLUEBERRY PUDDING

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.

BANANA BLUEBERRY PUDDING

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.

BLUEBERRY PUDDING WITH HARD SAUCE

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.