Lemon-Blueberry Pudding Cake by Beachdee

[BakerAunt]

Lemon-Blueberry Pudding Cake
Submitted by beachdee on August 19, 2011 at 7:01 pm

One of those batter-on-the-bottom that migrates to become cake on top, puddings. Moist.

Source: Original recipe was from sarahs-blueberry-recipes.com, but I've made several changes. But be sure to check out her original.

butter to grease pan
approx 1/4 cup almond meal/flour for pan
- 1/3 cup sugar
- 1/4 cup water
- 1 Tbsp fresh lemon juice
- 1 1/2 tsp organic cornstarch or tapioca starch (I use some of each)
- 2 cups blueberries
- 1/2 cup KA Cake Flour
- 1/4 cup refined spelt flour
- 1/4 cup whole barley flour
(note...can use 1/2 cup white whole wheat to replace spelt and barley flours)
- 2 tbsp ground golden flaxseed
- 1 3/4 tsp baking powder
- scant 1 tsp salt
- 1/3 cup sugar
- 1/2 tsp grated lemon peel (more if you want it more lemony)
- 1 egg
- 2/3 cup pourable yogurt or kefir (or other milk)
- 1/2 cup unsalted butter, melted then cooled slightly
- 1 tsp vanilla

Preheat oven to 375F. Grease a 9-inch baking pan with butter, then dust/coat the pan with the almond meal. Any excess can be shaken to distribute on the bottom of pan.

In a saucepan combine the sugar, water, lemon juice, and starch(es). Stir in all but 1/2 cup blueberries and bring to a boil. Turn down heat and simmer for 3 minutes, then remove from heat. Stir in the remaining 1/2 cup blueberries and set aside.

In a large bowl, stir together the flours, baking powder, salt, and sugar. Set aside.

In a medium bowl whisk together the egg, dairy, butter, lemon peel, and vanilla. Add to the dry ingredients and stir just until blended (as for muffins). You should be able to feel pretty quickly if the batter is too stiff/dry to easily spread in the pan, in which case add a bit more liquid yogurt/milk; however, it should not be runny, either.

Pour batter into prepared pan. Hold a large spoon low and close to the batter to soften the impact of the liquid blueberry sauce as you pour it over the batter. Try to distribute blueberries/chunks fairly evenly, but don't stress over it.

Bake for ~30 minutes, or until a toothpick stuck in center of cake comes out clean. Start checking after 20-25 minutes. Peek through oven window at the baking cake throughout the baking time for the fun of watching the batter "migrate" up to the top. It will heave and buck a bit as the sauce going below boils. You'll know it's almost done when the movement reaches the center of the cake.

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