A while back I said we’d been having a moderate summer in Wisconsin. That, of course, precipitated a heat wave.
We had a break yesterday. It was gray and much cooler than the swelter predicted for today.
It was a blueberry pudding day.
August is prime time for blueberries here in Wisconsin. Most years there is a three-to-five-day stretch of cooler weather in the first part of the month — a great time to satisfy the need to bake without overheating.
The August cool spell always sent Grandma Annie into the kitchen. Scrumptious blueberry pudding replaced the Lady Baltimore cake that was her specialty.
Annie’s kitchen was always redolent of vanilla. When she worked with blueberries that calming aroma was accented with a faintly tart scent.
Her kitchen was, as many kitchens are, a haven from the world. Here was a loving grandmother and good food. Comfort food.
Annie’s cake-y blueberry pudding is best eaten chilled when its subtle flavors have married. It was always hard for me to wait for it to cool.
Blueberry pudding has an old-fashioned, country kitchen flavor. Enjoy!
Annie’s Blueberry Pudding
- 1 cup all-purpose flour, sifted
- 1 tsp. baking soda
- 1 tsp. baking powder
- 3/4 cup sugar
- 1/2 tsp. salt
- 1 egg
- 1/4 cup butter, softened
- 1/2 cup milk
- 1 tsp. vanilla
- 1 ½ to 2 cups blueberries
- 1/2 cup sugar
Mix dry ingredients in large bowl. In smaller bowl, mix egg, butter or margarine, milk, and vanilla. Add to dry mixture; blend. Batter will be thin. Pour batter into greased casserole or large soufflé dish. Add blueberries; do not stir. Berries should remain in the center of the casserole dish. Sprinkle with sugar. Drizzle remaining batter along inner sides of casserole, leaving some fruit exposed in center of dish. Bake in preheated oven at 350 degrees for 45 minutes or until the top is a golden brown and the middle is somewhat firm. Sold warm or cold. Great with ice cream, whipped cream, or by itself.