BLUEBERRY PUDDING CAKE
Serve with French Vanilla or Blueberry Ice Cream
or top with blueberry syrup, whipped cream.
Ing-—2 cups fresh or frozen blueberries, 1 tsp ea cinnamon, fresh l/juice 1 cup flour 3/4 cup sugar, 1 tsp b/powder, pinch salt 1/2 c whole milk 3 tbsp. butter, softened
Toss, berries, cinnamon; sprinkle with l/juice. Spread evenly in greased 8”
sq b/dish. Whisk flour, b/powder, sugar and salt. Stir in milk and softened butter. Spoon over blueberries.
Topping:
3/4 cup sugar
1 tbl cornstarch
1 cup boiling water
Mix sugar and cornstarch; sprinkle over top of batter. Slowly pour boiling water over all (DO NOT STIR!).
In an oven preheated to 350°F for at least 15 min, bake til cake tests done (about 45-50 min).
I made Pioneer Woman’s Pineapple Upside-down Cake yesterday. It was a present for an elderly relative who did not get a birthday cake from her family on Saturday. It turned out that this is one of her favorite cakes so it was a “score”!!
I have made this PW cake before. The cake part is really, really good. My issue was getting the middle to set. I had to leave it in the oven 50 - 55 minutes rather than the 30- 40 given in the recipe.
All this to get to the issue of a ‘cake tester’. Mine is packed up somewhere & I haven’t found it yet. I don’t like using broom straw, but I did pull a clean one from the top of a broom yesterday. I came across this article while looking to maybe order a cake tester ... very interesting & I have the perfect knife!
https://food52.com/blog/22383-the-only-tool-i-use-to-test-cakes-is-not-a-toothpick