Summer Blueberry Pudding Food

24 BEST BLUEBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert the whole family will love!

BLUEBERRY PUDDING CAKE

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.

BLUEBERRY SUMMER PUDDING

Steps:

• Line a 1 1/2-quart (8 1/2 by 4 1/2 by 3-inch) glass loaf pan with plastic wrap.
• In a large heavy saucepan bring water, sugar, cinnamon, and nutmeg with blueberries to a boil over moderately high heat, stirring occasionally. Reduce heat and simmer mixture, stirring occasionally, 10 minutes, or until thickened. Remove pan from heat and cool mixture.
• Trim bread slices into 4-inch squares. Spread some applesauce on one side of each bread slice and arrange 2 slices, applesauce side down, in one layer in bottom of pan. Pour about one-third blueberry mixture over bread. Repeat layering procedure twice, ending with blueberry mixture. Chill dessert, covered, at least 6 hours and up to 1 day.
• Carefully invert dessert onto a large plate and discard plastic wrap. Serve with yogurt if desired.

SUMMER BERRY PUDDING

Steps:

• Special Equipment: Cheesecloth; heavy can or weight
• Coarsely chop the strawberries and put them and the other berries in a sauce pan. Add the sugar and salt and cook over high heat until the berries are heated and just giving up there juices. About 5 minutes. Remove from heat and cool.
• In a blender, puree the simple syrup with 2 pints of raspberries until smooth. Set aside.
• Line a 2-quart pudding mold or deep bowl with cheesecloth. Dip both sides of some of the bread slices in the raspberry puree and arrange around the sides and bottom of the mold. Soak the remaining slices in the berry puree and layer with the cooked berries. Repeat and end with a bread layer on top.
• Using a plate that fits just inside the top of the mold, place it on top of the pudding. Put the mold in a pan and weight the plate. Refrigerate the pudding overnight.
• To serve, un-mold the pudding onto a serving platter, remove the cheesecloth and serve with scoop or two of vanilla ice cream. Sprinkle a little salt on top of ice cream for that hand-churned affect of homemade ice cream.

BLACKBERRY SUMMER PUDDING

Steps:

• Toss 4 cups blackberries with the granulated sugar, honey and lemon zest and juice in a medium saucepan. Bring to a boil over medium heat, then reduce the heat to medium low and simmer gently, uncovered, until the berries burst, about 8 minutes. Remove from the heat and stir in the remaining 4 cups berries. Let cool.
• Butter the bottom and sides of a 2-quart souffle dish and line with plastic wrap. Trim off the bread crusts, then line the bottom and sides of the dish with a single layer of bread, trimming the slices as needed to cover the dish completely.
• Spoon half of the berries and juice into the dish. Cover with a single layer of bread slices. Top with the remaining berries and finish with another layer of bread to completely seal the pudding. Pour any remaining juices over the top layer and cover with plastic wrap. Set a small flat plate on top and weigh it down with a large heavy can. Refrigerate the pudding at least 6 hours or overnight.
• Before serving, split the vanilla bean lengthwise and scrape the seeds into a chilled bowl. Add the cream and confectioners' sugar and beat with a mixer until it holds soft peaks.
• Remove the plate and plastic wrap and set the souffle dish in a sink filled with 1 inch of warm water to loosen the pudding. Place a serving plate on top, invert the pudding onto the plate and remove the plastic wrap. Serve with the whipped cream and more blackberries.

BLUEBERRY PUDDING CAKE

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 & COCONUT PUDDING

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.

BERRY SUMMER PUDDING

Steps:

• To make the pudding, combine berries, sugar and 1/3 cup water in a medium saucepan. Simmer over medium heat until sugar is completely dissolved and berries release their juices, 7 to 10 minutes. Stir in lemon juice. The sauce should be sweet, with a hint of tartness. Adjust with more sugar or lemon juice as needed. Stir in rosewater if using
• Spoon an even layer of berry syrup (not the berries themselves) in the bottom of an 8-inch loaf pan or a medium-size bowl. Line bottom of pan or bowl with a single layer of bread; cut bread into pieces as necessary to make it fit. Spoon 1/3 of the fruit on top of bread, making sure bread is completely coated; top with a layer of bread. Repeat twice more, alternating layers of fruit with layers of bread, ending up with bread as the top layer. Let mixture cool completely, then wrap pan tightly with plastic wrap. Place a light weight on top of the pudding. Refrigerate at least 6 hours or overnight.
• Run a knife around sides of summer pudding, then turn it over onto a plate to unmold. Serve in slices with cream or ice cream on top.

SUMMER PUDDING WITH BLUEBERRIES AND RASPBERRIES

Steps:

• Cut bread into 14 (1/2-inch-thick) slices. Cut out a 3-inch round from 1 slice and put in bottom of bowl. Line side of bowl with 10 slices, overlapping them slightly.
• Bring berries, sugar, and lemon juice to a boil in a heavy medium saucepan over medium heat, then simmer, stirring occasionally, until berries collapse and release their juices, about 8 minutes. Spoon fruit into a sieve set over a bowl and let drain 15 minutes. Spoon drained fruit into bread-lined bowl (reserve juices) and cover completely with remaining bread, cutting bread to fit.
• Pour juices evenly over bread, making sure all bread is saturated. Cover pudding directly with a piece of wax paper and place a 7-inch plate, upside down, on top of paper. Put a 1- to 1 1/2-pound weight (such as a large can) on plate and chill at least 8 hours.
• Remove weight, plate, and wax paper and invert platter over bowl, then invert bowl onto platter. Carefully unmold.

BLUEBERRY PUDDING

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.