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Blueberry Pudding Cake |
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Serves: 6 Print this Recipe1 cup unbleached flour 1/2 cup cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon salt 1 tablespoon lemon peel, finely minced 2 cups blueberries, fresh or frozen 1/2 cup apple juice 1/2 cup maple syrup Grease and liberally flour a 1-quart bundt pan or heatproof bowl that fits easily inside your pressure cooker, tapping out any excess flour. Combine dry ingredients and lemon peel in a large bowl. Stir in blueberries to coat. Combine juice and maple syrup in separate bowl. Stir into dry ingredients. Pour into prepared pan. Wrap pan tightly with a large piece of aluminum foil that folds over and tucks under the pan. Pour 3 cups water into pressure cooker and set trivet or rack inside. Bring water to a boil. Lower pan into cooker with help of a foil sling. Lock lid and bring to full pressure. Adjust heat to maintain pressure and continue cooking for 25 minutes (bundt) or 30 minutes (bowl). Release pressure naturally for 15 minutes. Quick-release remaining pressure. Lift pan onto cooling rack and remove foil covering. Cool. Unmold cake by running a knife along edges, turning pan upside down on serving plate and gently rocking it up and down. Serve warm or at room temperature. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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