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Florentine Manor Blueberry Pudding Cake
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By Mary Tingley
Photo: Cheri Sicard
Posted July 23rd, 2007
FabulousFoods.com Recommends: Very Blueberry, by Jennifer Trainer Thompson, (2005, Celestial Arts)
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Servings: 8-10
Author Notes: This recipe is from Mary Tingley,owner and chef at New Brunswick's Florentine Manor Bed & Breakfast Inn. While Mary calls it "Blueberry Pudding" this is deceiving. It's more like a cross between pudding and cake. Whatever you call it, however, it is both delicious and super simple to make.

Follow this link to learn more about New Brunswick, it's regional cuisine and more recipes!

Ingredients: 3 tablespoons butter
1 cup sugar
1 egg
1 cup milk
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoons salt
4 cups fresh or frozen blueberries
3/4 cup sugar
whipped cream or ice cream for garnish
Instructions: Pre-heat oven to 350° F. Cream together butter sugar and egg. Add vanilla to milk. Sift together remaining ingredients.

Mix blueberries with sugar (if using frozen blueberries heat with 1 cup water and the sugar). Pour blueberries in a shallow 8x12 inch baking dish.

Add flour mixture, alternating with milk to butter mixture, starting and ending with flour. Mix until blended, but do not over mix. Pour batter over blueberries and bake for 30 minutes. Serve warm with whipped cream or ice cream.



 

Comments
Very good but not a pudding
Written by: Zeena Mandell
27 July 2008

This recipe was easy to make and really delicious.  That said, it's not a pudding in any way, except in the English tradition of calling all desserts "puddings."  As New Brunswick has strong British roots, maybe that's why its owner called it Blueberry Pudding. 

In any event, it's a homey, comfort food type dessert that the family loved.  Especially since the kids picked the blueberries themselves that afternoon.

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