My in-laws are here with us this week. They came to see us and of course, our new condo. Colin’s mom brought us a huge basket of fresh wild blueberries to bake goods with. Nothing beats fresh wild blueberries.
I remember as a kid, my brother and me would go to the mountains in front of our house during the summer time to pick blueberries to sell. It was a way to make a little money during our summer vacation. It was really fun because our mother made us lunch and we would go early in the morning and spend the whole day picking these little blue gems.
Of course, my brother always ended up with 2 large baskets for sale, and little me, well I was more interested in eating them than filling up the basket! So I always ended up giving whatever I could pick to my mom to bake something with it.
She would bake blueberry pie of course, but my favourite was always her blueberry pudding. A light cake in a baking dish, topped with fresh blueberries and sugar. That is the first thing I have made with the ones’ Colin’s mom brought us, and later this week, before my in-laws leave, I’m hoping to be able to use some of my Meyer lemons (some are almost ripe enough to be picked) and make a lemon tart topped with blueberry coulis!
- For the pudding:
- 1-1/4 cups of all purpose flour
- 1/2 cup of sugar
- 1-1/2 tsp of baking powder
- 1/3 cup of melted butter
- 3/4 cup of milk
- For the topping:
- 3 cups of fresh blueberries
- 1/4 cup of sugar
- In a bowl, mix the flour, sugar, and baking powder.
- Add in the melted butter and milk.
- Combine the ingredients with a spatula without over mixing.
- Pour the batter into a greased 9 inch square oven safe dish.
- Place the blueberries on top of the batter.
- Sprinkle on the 1/4 cup of sugar.
- Bake in a preheated oven at 350F for about 1 hour.
- Let cool on a rack for about 10 minutes before serving.