The stores around here were full of blueberries at ridiculously good prices last week. When that happens, I make this cake. It’s not a Cake cake. No frosting, kinda messy, lots of berries and sauce. It’s more like a pie in cake form. In this house, we eat it for breakfast. And lunch.
The original recipe is by Melissa Roberts-Matar, printed in Gourmet magazine, July 2005. I’ve tweaked it slightly to my taste. If you want to try the original, you can find it on Epicurious. My version is below.
BLUEBERRY PUDDING CAKE
1/3 cup plus 1/2 cup sugar
1/4 cup water
1 1/2 tablespoons lemon juice (I just squeeze half a large lemon and call it good)
1 teaspoon cornstarch
2 pint containers of blueberries
1 cup flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3/4 cup whole milk
1 stick (1/2 cup) butter, melted and cooled slightly
1 teaspoon vanilla
- Preheat the oven to 375 degrees. Butter an 8″ baking pan. (I use a basic glass pyrex baking pan.)
- Stir together 1/3 cup sugar with water, lemon juice, cornstarch, and blueberries. Bring to a simmer and cook, stirring occasionally, until most of the berries have broken and the sauce is a deep purple (about 5-6 minutes). Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. Add the egg, milk, butter, and vanilla and whisk until just combined.
- Pour the batter into the baking pan and spread it out evenly. Pour the berries over the top. Some berries will sink and some of the batter will bubble up.
- Bake until a knife or toothpick inserted into the center of the cake comes out clean, about 30 minutes. Cool for at least 10 minutes before serving. The cake will sink as it cools and the sauce will thicken up a little.
This cake keeps well on the counter for a day or two if kept covered in foil.