CONTEST DESSERTS: Blueberry Pudding

BLUEBERRY PUDDING
Adapted by BumbleBeeBoogie

This dish is not really a pudding, its more like a cake-topped, deep-dish blueberry pie. The upside-down custard cup is critical because, as the dish cools, the cup sucks up the excess moisture from the baked blueberries.

2 pints fresh or frozen blueberries (fresh is better)
2 tablespoons granulated white sugar

Cake topping:

1 cup all-purpose white flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated white sugar
1 large egg
1/2 cup whole milk
1/2 cup (1 stick) melted butter
1/2 teaspoon vanilla extract
1/2 teaspoon dried lemon peel (or 1 teaspoon minced fresh lemon zest)

Preheat the over at 400 degrees F.

Use a deep baking pan, one about 4 inches deep. A wide saucepan or large souffle mold are reasonable substitutes. Butter a custard cup inside and out using some of the melted butter for the cake. Place it upside down in the middle of the pan or mold.

Rinse clean, drain, and pick over the blueberries to remove any stems and pour them into the pan to a depth of 2 inches. Sprinkle them with the 2 tablespoons of sugar (more or less depending on the natural sweetness of the blueberries.)

In a medium-sized mixing bowl, combine the flour, baking powder, salt and sugar; mix well.

In a 2-cup measuring cup, measure 1/2 cup of milk and add the egg and the lemon zest. Beat the mixture in the measuring cup until smooth with a fork; then combine it with the drying ingredients. Add the melted butter and the vanilla, mixing with the fork to form a thick batter. Pour the batter on top of the blueberries.

Bake for 30 to 45 minutes, or until the pudding is browned and a knife inserted in the top 1 inch (not lower to avoid contact with the blueberries at the bottom) comes out clean.

Let the cake cool for at least 10 or 15 minutes. Do NOT remove the upside down custard cup during the cooling period. Then spoon the blueberries and cake into bowls. No topping is necessary, but vanilla ice cream would be good.