Showing posts with label blueberry pudding. Show all posts
Showing posts with label blueberry pudding. Show all posts

19 July 2012

Grandma Annie's Blueberry Pudding with Raspberries

About the time I turned 10 years old, I began spending a week or so every summer with Grandma Annie. It was usually in August, when harvest was at its peak.

Growers who brought their produce to the nearby IGA store also stopped to visit Annie, using her side door to peddle peas, beans, tomatoes, corn and berries. If it was fresh, Annie bought it, and planned her menu around the best of the season.

On damp or cool days, Annie baked, and no summer was complete without at least one blueberry pudding.

Although I think this pudding tastes better cold, I could rarely wait for it to cool off, once Annie removed it from the oven. And truth be told, neither could she.

While this dessert (oh, what the heck, I've had it for breakfast) was always called blueberry pudding, Annie often added raspberries or strawberries. Made no difference: It was still delicious. Annie's use of fresh ingredients gave it a deep, old-fashioned flavor that I relished then and still do today.

In my teenage years, my parents moved from our little Main Street enclave to a similar neighborhood across town, less than a mile from Annie's house. Come late July, it was a thrill for me when Annie summoned me to her house so she could share her blueberry pudding with us. I loved the walk from our house to Annie's: A half block down busy Broadway, turn left at the convent and walk until you cross the tracks by the boiler works, then continue west until you reach the heart of Frenchtown.

Thanks to Annie, I love all manner of blueberry desserts. To me they are the true heart of summer, layered and rich and sweet. And fleeting. Because Annie never used blueberries from a can. Blueberry pudding was only to be savored in late July and August.

I made some last night with raspberries and blueberries. We're on the downward side of summer now: I heard the electric buzz of cicadas last week.




31 July 2006

Grandma Annie's Blueberry Pudding

It happens without fail.

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.