Blueberry Puddin, s'il vous plaît

Nearly a year ago I blogged my roasted red pepper hummus recipe.
I also listed the five foolproof recipes that I know how to make, and my friend Kathryn kindly asked for me to post my blueberry puddin' recipe next. I'm sorry it's so late, Kathryn, dear.

Blueberry Puddin
(I believe this originally came from an old issue of Saveur magazine.) Not as sweet as a cobbler, this is a comfort dish that we adore. It helps that we have most of the ingredients on hand most of the time. Yummy dessert without a trip to the grocery store? Yes, please.



You'll need:
2 c. blueberries (stemmed & rinsed or frozen)
1 tbsp fresh lemon juice
pinch ground cinnamon (This is an excellent time to ask if you know about Penzey's spices.)
4 tbsp butter, at room temperature
2/3 c. sugar
1 1/4 c. flour
1 1/2 tsp baking powder
pinch salt
1/2 c. milk

1. Preheat oven to 350. Put blueberries, lemon juice and cinnamon into a bowl and toss well. Transfer to an 8-cup souffle dish and set aside.


This time around, I went for fresh blueberries, because I couldn't pass up the price. Normally, I use frozen.

2. Put butter and sugar into a medium mixing bowl and beat with an electric mixer on medium speed until light and fluffy, about 5 minutes.



Add flour, baking powder and salt and beat on medium speed until mixture resembles coarse crumbs, about 30 seconds. Add milk and continue beating, scraping sides and bottom of bowl with a rubber spatula as necessary, until batter is smooth, about 1 minute more. (Batter will be will very thick.)



3. Using a soup spoon, drop batter by the heaping spoonful over berries in dish.



Pour 1 cup boiling water over batter. The easiest thing to do here is heat the exact amount of water you need for about 2 minutes in microwave as opposed to boiling water and then measuring it. (Water will smooth out the dollops of batter slightly.)


(This is before pouring the water over.)

4. Put souffle dish on a baking sheet, transfer to oven, and bake pudding, rotating dish halfway through cooking time, until berries are bubbling and crust is golden brown, about one hour.
Transfer dish to a rack to let cool slightly. Serve warm.



While we've never had this dish with vanilla ice cream, something tells me that would be quite delish....

P.S. Why yes, I DID use my Hipstamatic iPhone app to take these photos.