Cuban Blueberry Pudding Recipes

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BLUEBERRY PUDDING WITH HARD SAUCE



Blueberry Pudding with Hard Sauce image

The 'pudding' is really a cake, but this is what my grandmother always called it. It is topped with a butter-sugar sauce when served. I have never had anything as delicious in my life. It is not low- cal, but one of those rare indulgences worth the calories.

Provided by GOBLUEINGA

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h15m

Yield 9

Number Of Ingredients 11

3 tablespoons shortening
1 cup white sugar
1 egg
¾ cup milk
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 ½ cups blueberries
½ cup pasteurized egg
⅔ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8- or 9-inch square baking dish.
  • In a large bowl, cream together the shortening and sugar until smooth; mix in egg. Stir in the milk. Sift in the flour and baking powder, and mix well. Fold in the blueberries. Spread evenly in the prepared pan.
  • Bake for 50 to 60 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
  • In a medium bowl, beat the confectioners' sugar and butter together until smooth. Beat in the egg gradually, then stir in vanilla. Chill until serving. Serve chilled sauce over warm pudding.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 73.4 g, Cholesterol 108.7 mg, Fat 20.5 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 10.6 g, Sodium 212.8 mg, Sugar 53.1 g

BLUEBERRY PUDDING



Blueberry Pudding image

A nice change of pace from the same old desserts. Warm and comforting, especially for blueberry lovers.

Provided by AngelaTN

Categories     Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

4 cups fresh blueberries or 1 (16 ounce) package frozen unsweetened blueberries
3/4 cup firmly packed brown sugar, divided
1 cup all-purpose flour, plus
1 tablespoon all-purpose flour, divided
1/2 cup unsalted butter, chilled and diced
1 cup milk
1 egg
2 teaspoons grated lemons, rind of
1/2 teaspoon vanilla
whipped topping (optional)

Steps:

  • Preheat oven to 350 and grease a 9-inch pie plate.
  • Place blueberries in medium bowl.
  • Combine 1/4 cup of the brown sugar and 1 Tbsp.
  • of the flour; toss with blueberries to coat.
  • Spoon mixture into pie plate.
  • In separate bowl, rub remaining 1 cup flour and butter together with fingertips until well blended.
  • Mix in remaining 1/2 cup brown sugar.
  • Add milk, egg, lemon peel and vanilla, and blend well.
  • Pour batter over blueberry mixture.
  • Bake until firm and golden brown, about 55 minutes.
  • Cool at least 10 minutes before serving.
  • Top with whipped topping if desired.

Nutrition Facts : Calories 416, Fat 18.2, SaturatedFat 11, Cholesterol 77.4, Sodium 43, Carbohydrate 60.2, Fiber 3, Sugar 36.7, Protein 5.6

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

Categories     Cake     Berry     Breakfast     Dessert     Bake     Fourth of July     Backyard BBQ     Blueberry     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 to 8 breakfast or dessert servings

Number Of Ingredients 12

1/3 cup plus 1/2 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
10 oz blueberries (2 cups)
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1 teaspoon salt
1 large egg
1/2 cup whole milk
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 teaspoon vanilla

Steps:

  • Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
  • Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
  • Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
  • Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
  • Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

BLUEBERRY PUDDING CAKE



Blueberry Pudding Cake image

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 servings.

Number Of Ingredients 13

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup 2% milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water
Whipped cream, optional

Steps:

  • Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.

Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

THE BEST BLUEBERRY BREAD PUDDING



The Best Blueberry Bread Pudding image

Fresh blueberries, tangy sourdough bread, and a creamy custard make this blueberry bread pudding a definite crowd-pleaser! It's got the perfect amount of sweetness, the perfect level of richness, and the perfect ratio between soft, custardy bread on the inside, and crispy, brown, buttery bread on the outside. Serve with whipped cream or vanilla ice cream.

Provided by Chef John

Categories     Everyday Cooking     Special Collection Recipes     New

Time 2h

Yield 12

Number Of Ingredients 13

4 large eggs
4 large egg yolks
½ teaspoon kosher salt
1 ¼ cups white sugar
¼ cup light brown sugar
1 teaspoon pure vanilla extract
½ teaspoon ground cinnamon
1 medium lemon, zested
3 cups whole milk
2 cups heavy cream
1 (1 pound) loaf sourdough bread
4 tablespoons melted butter, divided
1 pound fresh blueberries

Steps:

  • Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
  • Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
  • Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
  • Serve slightly warm or at room temperature.

Nutrition Facts : Calories 475.5 calories, Carbohydrate 56 g, Cholesterol 200.9 mg, Fat 24.5 g, Fiber 2.7 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 390.4 mg, Sugar 31.8 g

BLUEBERRY & COCONUT PUDDING



Blueberry & coconut pudding image

The combination of blueberries and coconut makes this indulgent dessert incredibly moreish

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 1h

Yield Serves 2 generously

Number Of Ingredients 8

50g caster sugar
50g soft butter
1 large egg
50g self-raising flour
50g desiccated coconut , plus 2 tsp
50g crème fraîche , plus extra to serve
zest and juice 1 lemon
180g punnet of blueberries

Steps:

  • Heat oven to 180C/160C fan/gas 4. Beat the sugar and butter until pale and creamy, then beat in the egg. Stir in the flour, coconut, crème fraîche and lemon zest.
  • Put most of the blueberries in a baking dish (about 18cm square-ish) and squeeze over the juice from half the lemon. Dollop on the cake mixture and scatter over the remaining blueberries and 2 tsp coconut. Bake for 35-40 mins until golden, risen and the sponge is cooked. Serve with a dollop more crème fraîche.

Nutrition Facts : Calories 708 calories, Fat 52 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 36 grams sugar, Fiber 6 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

CUBAN BLUEBERRY PUDDING



Cuban Blueberry Pudding image

Make and share this Cuban Blueberry Pudding recipe from Food.com.

Provided by Starfire aka Wendy

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups fresh blueberries (may substitute frozen blueberries, thawed)
1 lemon, juice of
3 tablespoons butter, softened
1 3/4 cups granulated sugar, divided
1 cup sifted all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt, divided
1/2 cup milk
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
  • Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.
  • Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.
  • Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

Nutrition Facts : Calories 400.5, Fat 6.9, SaturatedFat 4.2, Cholesterol 18.1, Sodium 403.9, Carbohydrate 84.2, Fiber 1.8, Sugar 63.3, Protein 3.3

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