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~Sticky Blueberry Pudding!
Oh, I'm SO glad that it's winter coat season!!
Even though these are small and individually portioned, making them almost calorie free..j/k ~haha! :)
This was inspired by my desire for a sticky, gooey dessert, that wasn't chocolate based. Don't get me wrong, I'm a raging chocoholic..but there's just something about sticky fruit that I love!
Considering this was my very first attempt, it far exceeded my expectations..and is now one of my go-to desserts!
For a change from the ordinary..give it a try!
What you'll need:
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 cups fresh blueberries
1 teaspoon vanilla extract
1/2 cup sweetened condensed milk
1/2 cup milk
1 egg
Directions:
Make a blueberry base compote:
In a medium sauce pot combine, simmer and set aside!
Mmm..the perfect bite!
1 1/2 cups of the blueberries
1/3 cup sugar
1/4 cup water
Mix the batter:
1. In a small bowl, whisk together the flour, baking powder, and salt..set aside!
2. Rub the bottoms of a cupcake pan with 2 tbsp of the unsalted butter.
In a small bowl, stir together 1/2 cup of the granulated sugar, and sprinkle it evenly over the bottom of the cupcake reservoirs (NO wrappers!)
Pour one layer of the blueberry compote on top of the sugar mixture.
3. Using an electric mixer, cream together the remaining 6 tbsp. of butter, and 1/2 cup of the granulated sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well combined.
Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, until well combined! Then fold the sweetened condensed milk into the batter.
4. Spoon the batter over the blueberry compote, leaving about a 1/4" room on the top for puffing up..smooth the top of the batter.
Bake at 350 degrees for 30-35 minutes, of until a knife comes out clean.
Let cool for 15 minutes, run a knife around the edges and invert the entire cupcake tin onto a platter, they should pretty much drop out! :)
Serve with cold milk, and enjoy this yummy and impressive alternative to a chocolate dessert, or at least along side a chocolate dessert..baby steps! :)
*HINT* Clearly blueberries have tremendous health benefits..so have 2 portions! :)
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Sticky Blueberry Pudding!
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Category: Recipes
Prep Time: Cook Time: Total Time:
~Sticky Blueberry Pudding!
Oh, I'm SO glad that it's winter coat season!!
Even though these are small and individually portioned, making them almost calorie free..j/k ~haha! :)
This was inspired by my desire for a sticky, gooey dessert, that wasn't chocolate based. Don't get me wrong, I'm a raging chocoholic..but there's just something about sticky fruit that I love!
Considering this was my very first attempt, it far exceeded my expectations..and is now one of my go-to desserts!
For a change from the ordinary..give it a try!
What you'll need:
1 1/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
2 cups fresh blueberries
1 teaspoon vanilla extract
1/2 cup sweetened condensed milk
1/2 cup milk
1 egg
Directions:
Make a blueberry base compote:
In a medium sauce pot combine, simmer and set aside!
Mmm..the perfect bite!
1 1/2 cups of the blueberries
1/3 cup sugar
1/4 cup water
Mix the batter:
1. In a small bowl, whisk together the flour, baking powder, and salt..set aside!
2. Rub the bottoms of a cupcake pan with 2 tbsp of the unsalted butter.
In a small bowl, stir together 1/2 cup of the granulated sugar, and sprinkle it evenly over the bottom of the cupcake reservoirs (NO wrappers!)
Pour one layer of the blueberry compote on top of the sugar mixture.
3. Using an electric mixer, cream together the remaining 6 tbsp. of butter, and 1/2 cup of the granulated sugar on medium speed until light and fluffy. Add the egg and vanilla, and beat until well combined.
Reduce the speed to low and add the flour mixture in 3 batches, alternating with the milk, until well combined! Then fold the sweetened condensed milk into the batter.
4. Spoon the batter over the blueberry compote, leaving about a 1/4" room on the top for puffing up..smooth the top of the batter.
Bake at 350 degrees for 30-35 minutes, of until a knife comes out clean.
Let cool for 15 minutes, run a knife around the edges and invert the entire cupcake tin onto a platter, they should pretty much drop out! :)
Serve with cold milk, and enjoy this yummy and impressive alternative to a chocolate dessert, or at least along side a chocolate dessert..baby steps! :)
*HINT* Clearly blueberries have tremendous health benefits..so have 2 portions! :)
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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