|Blueberry Pudding with Raspberries|
What I remember most about my Grandma Annie's kitchen in Frenchtown are the fruit desserts she made. This was one of her favorites, and mine. She made it with only blueberries at least once a year, but often added raspberries, too, as the summer progressed.
I associate Blueberry Pudding with Raspberries with the end of summer.
- 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 cups blueberries
- 1/2-3/4 cup raspberries
- 1/2 cup sugar
Add berries together in a small bowl. Do not over mix.
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 berries; 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 for 45 minutes or until the top is a golden brown and the middle is somewhat firm. Sold warm or cold.