Good old blueberries which are now ripening. Where would we in Maine be without them? Pretty bereft, I suspect, of our annual festival, pie, cake, and crisp rituals.
This pudding cake is the most recent of blueberry desserts to catch on in this household, brought here by my young friend Dylan Purington, who picked it up in Mississippi, of all places. He was visiting there this March, went picking blueberries at a pick-your-own operation, where he found this recipe, made it, and liked it enough to make it several times more, including a couple times in our kitchen when he got back to Maine.
We liked it a lot, and let him bake it up anytime he feels like it. We observed that the recipe can have somewhat variable results depending on factors we have not yet discerned. Sometimes the fruit ends up on the bottom like an upside down cake. Sometimes it sticks around on top where it started out. It really doesn’t matter what happens because it is always good.
Dylan makes this cake in an iron skillet. The recipe has two parts: there is a sauce of sweetened and thickened berries and a cake batter. The batter goes into the pan, and the sauce poured over the top. Click here to continue reading.
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