With the city’s street corners gleaming resplendent with cheerful baskets of summer’s sweet purple bounty, nothing spells seasonal dessert like blueberry pudding cake.

Here’s an easy recipe that my sister, Lucy debuted at her recent Father’s Day back patio barbeque. She made it again at her July 4th barbeque and again at my request…a unanimous crowd-pleaser every time.

Lucy's Blueberry Pudding Cake

INGREDIENTS:

2 eggs
1/4 cup sugar
1 tsp. vanilla
1 dash salt
1 cup of 2% milk
1 1/2 cup all purpose flour
1 tsp baking powder
2 pints fresh blueberries
non-stick cooking spray

Pre-heat oven at 400 degrees Fahrenheit. Coat 7 individual  cobbler-terrines with non-stick
cooking spray. Arrange terrines in a cooking pan large enough to hold them all.  Divide the berries among the coated terrines. In a bowl, whisk eggs, sugar, vanilla and salt.  Add milk, flour, baking powder and whisk them until smooth.  Achieve a soupy consistency.  Pour batter over berries.  Don’t worry if batter does not cover berries completely. Bake 20 minutes. Serve warm.

Lucy emphasizes the importance of serving this recipe warm, however I can attest to it being deliciously creamy and pudding-like straight out of the refrigerator. Try both and judge for yourself.

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