Reader Recipe: Blueberry Pudding from Cuttyhunk Island, Mass.

September 8th, 2008 · No Comments

Reader and fellow quilter Beverly Snow of West Palm Beach writes:

Here’s my favorite recipe from “home”. My mom was the third generation in our family to manage an inn and restaurant on Cuttyhunk Island, Mass., called the Bosworth House. Our cook, Robbie, had adapted one of my grandmother’s recipes to serve guests, and I’ve scaled it back to a 9″ square pan.

Blueberry Pudding

2 cups blueberries
juice of 1/2 lemon
1/2 teaspoon cinnamon
3/4 cup sugar
3 tablespoons butter
1/2 cup milk
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
For topping:
1 cup sugar
1 tablespoon cornstarch
Dash salt

Grease 8- or 9-inch pan. Pour in rinsed blueberries mixed with lemon juice and cinnamon. In a mixer, cream 3/4 cup sugar with butter. Add milk, flour, bpowder, and 1/4 teaspoon salt. Spread batter over blueberries. Separately, mix 1 cup sugar, cornstarch, dash salt and sprinkle over batter.

Pour 1 cup boiling water slowly over all. Bake at 375 for 50 minutes to 1 hour 10 min, till bottom of crust is fairly firm. Let cool a little, serve as is or with ice cream.