Blueberry Pudding Cakes Recipe | Yummly
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Blueberry Pudding Cakes

KITCHENAID
12Ingredients
55Minutes
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Ingredients

US|METRIC
6 SERVINGS
  • 5 tablespoons melted butter (divided)
  • 1 cup sugar
  • 1/2 cup half & half
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup unbleached flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon sea salt
  • 1 teaspoon cinnamon (divided)
  • 1 1/4 cups fresh blueberries
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    Directions

    1. Place 4 tablespoons butter in large mixing bowl. Add 1 cup sugar, half & half and egg. Whisk to combine for 2-3 minutes, until frothy. Stir in vanilla, lemon zest and juice.
    2. Whisk flour, baking powder, salt and ½ teaspoon cinnamon in separate bowl. Fold dry mixture into butter-sugar mixture - do not overmix. Fold in blueberries.
    3. Set the Smart Oven+ Attachment base pan with heating element and Steamer Water Basin Pan on the oven rack. Fill Water Basin Pan with 4 cups of water; cover with Lid and place in oven. Select STEAM mode and preheat for 10 minutes.
    4. Brush six 6-oz. ramekins with remaining butter. Divide batter between ramekins and place on Perforated Steamer Tray. Place Tray in Water Basin Pan; cover with Lid and steam for 30-35 minutes until firm, but still soft to the touch.
    5. Combine remaining sugar and cinnamon in small bowl. Remove cakes from Steamer and let cool 15-20 minutes. Sprinkle with cinnamon-sugar and serve.
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