yum.

hopefully hannah will be like me and love fruit desserts and such, because i made this blueberry pudding cake for breakfast on new year's day and would like it to become a tradition. brian is not big on fruit stuff. on the other hand, even if she doesn't, it just means more for me, and it is not difficult for me to eat the entire thing all by myself. over the course of a couple days, obviously, what kind of glutton do you take me for?


this is so insanely delicious and easy too. and the best part is, it is all stuff i always have in my house. well, not the whole milk, but i just use 1%. i usually have frozen blueberries on hand for smoothies, and that is pretty much the only "strange" ingredient. i found this recipe a couple years ago in an issue of gourmet magazine, i think, and oh my heavens is it ever good. yum yum yum.

blueberry pudding cake
serves 6-8 (breakfast or dessert)

1/3 c. plus ½ c. sugar
¼ c. water
1 T. lemon juice
1 tsp. cornstarch
10 oz. blueberries (2 c.)
1 c. flour
1¾ tsp. baking powder
1 tsp. salt
1 egg
½ c. whole milk
1 stick (½ c.) butter, melted
1 tsp. vanilla

preheat oven to 375º and butter a 9-inch square baking pan. in a saucepan, stir together 1/3 c. sugar with water, lemon juice, and cornstarch, then stir in blueberries. bring to a simmer, then simmer 3 minutes, stirring occasionally. remove from heat. whisk together egg, milk, butter, and vanilla in a large bowl. whisk together flour, baking powder, salt, and remaining ½ c. sugar, then stir into the wet ingredients, whisking until just combined. spoon batter into the baking pan, spreading evenly. pour blueberry mixture evenly over batter; berries will sink. bake until a knife inserted into the center of the cake portion comes out clean, about 25-30 minutes. cool 5 minutes.

* my note: i might cut the sugar in the cake portion down to 1/3 c. in the future. it seems a bit sweet to me, almost overwhelmingly so, but not really in a bad way.