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Blueberry Pudding Cake |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Blueberry Pudding Cake recipe on the web!!_ cup unbleached flour ___ cup cornmeal _ teaspoon baking powder _ teaspoon baking soda ___ teaspoon cinnamon ___ teaspoon nutmeg ___ teaspoon salt _ tablespoon lemon peel, finely minced _ cups blueberries, fresh or frozen ___ cup apple juice ___ 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. Apple Crisp Easy Cheesy Custard Cups Quick Custard Creme Caramel Honey Rice Pudding Creamy Rum-Rice Pudding Crimson Pears Butterscotch Bread Pudding Mandarin Orange Cheesecake with Orange Sauce Maple-Banana Pudding Cake Chocolate Lover's Pudding Blueberry Pudding Cake Date-Nut Bread Heritage Bread Pudding and Caramel Sauce Everything Nice Spiced Apples |
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