Blueberry Steamed Pudding

This simple cake recipe will blow your mind! Sweet, fluffy, and slightly tangy - perfect for impressing guests or using up extra blueberries.

Total Time

1hr 20min

0.0

0 Ratings

Author: Electrolux

Servings:

Ingredients

•

3 Tbsp

Unsalted Butter

•

3/4 cup

Granulated Sugar

•

3 3/4 cups

Whole Milk

•

Eggland's Best Classic Egg

•

1 tsp

Vanilla Extract

•

Lemon

•

3/4 cup

All-Purpose Flour

•

0.5 oz

Baking Powder

•

1 pinch

Salt

•

2/3 cup

Fresh Blueberries , de-stemmed, rinsed

Cooking Instructions

Melt the Unsalted Butter (3 Tbsp) in the microwave or in a saucepan but do not overheat it. Place the melted butter, the Granulated Sugar (3/4 cup) , Whole Milk (3 3/4 cups) , and Eggland's Best Classic Egg (1) in a bowl and whisk until the mixture is light and frothy.

Zest Lemon (1) . Mix 1 tsp zest and Vanilla Extract (1 tsp) into the egg mixture.

In a separate bowl, gently whisk the All-Purpose Flour (3/4 cup) , Baking Powder (1 1/3 Tbsp) and Salt (1 pinch) just to combine. Mix the dry ingredients with the wet ingredients all at once, and fold with a spatula to form a batter. Don't be troubled if the texture is still a little lumpy, as long as there are no dry patches.

Generously butter a baking dish and scatter half the Fresh Blueberries (2/3 cup) in it. Scrape batter on top of the berries. Scatter the remaining berries on top of the batter.

Place the bowl into the steam oven on level 2 using the ‘Full Steam’ program at 100 degrees C (210 degrees F) for 50 minutes.

Once the time is up, allow the pudding to rest in the pot, uncovered, for 15 minutes. Serve warm.

Nutrition Per Serving

CALORIES

401

FAT

13.9 g

PROTEIN

8.6 g

CARBS

61.8 g