When I saw that there was this lemon pudding with blueberries, I hesitated a little. (Not long ago, there ... let's say 2-3 seconds). I like lemon too. Was sure that I liked this pudding. I was right. (As always!) Yum!
So if you have the taste of a good dessert blue, with a slight touch of lemon, for here a good recipe that will satisfy you, my dear Zamies.
Blueberry Pudding Cake-
Ingredients:
3 cups blueberries (I think frozen)
1 / 3 cup (65 g ) sugar + 3 / 4 cup (150 g) + 1 / 3 cup (65 g)
1 / 2 cup (115 g) butter, softened 2 eggs
1 tsp. teaspoon grated lemon zest
1 / 2 tsp. teaspoon vanilla
1 1 / 4 cup (170 g) flour
1 1 / 2 tsp. teaspoon baking powder 1 pinch
salt 1 / 2 cup (125 g) milk
3 / 4 cup (180 g) water
1 / 4 cup (60 g ) lemon juice
Steps:
In a flat glass baking dish 8 inches. side, buttered, combine blueberries and 1 / 3 cup sugar. Book.
In a large bowl, using an electric mixer, Beat butter with 3 / 4 cup sugar until the mixture is light.
Add eggs, one at a time, beating well after each addition.
Stir in lemon peel and vanilla.
In another bowl, combine flour, baking powder and salt.
Using a wooden spoon, stir the dry ingredients to butter mixture in three batches, alternating with milk twice.
Spread batter evenly over filling Blueberry reserved and smooth the top.
In a small saucepan, Mix water, lemon juice and 1 / 3 cup sugar.
Bring to a boil, stirring until sugar is dissolved.
Pour this mixture over the dough.
Bake in center of preheated 350 ° F for 50-55 minutes or until topping is bubbling around the edges and the cake is firm to touch.
Place pan on a rack and let cool slightly before serving.
Source: SPBQ
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