I’ve given you a short introduction to my colleagues … well, I’ve told you that they like to eat! What we also like to do is celebrate together and I thought a little reminder of warmer weather would be nice now that winter is coming 😀 So let me tell you about one of our long-standing traditions — the annual summer BBQ for staff and family. Our owner and the founder of the company has a spectacular ranch in the rolling Foothills with a view of the Rocky Mountains. Hosted at the log cabin, complete with horses and a swimming pool, we all come together every year to celebrate the summer and enjoy drinks and food by the pool and then into the evening by the fire.
I’ve been so fortunate to be able to borrow that log cabin for a weekend every summer. This has become our annual family tradition. When the kids were younger, we’d pack their friends along too. This past weekend we had another special weekend, cocooned on that ridge, overlooking the creek with our boys, one sweet girlfriend and two of our favorite peeps, Sylvia and her husband Dan.
Sylvia arrived with a box of fresh blueberries, straight from the Okanagan. Delicious! I had A LOT of blueberries here so I got into a bit of a roll with my bakes. This week’s recipe comes from Jan Bamford of Sedgwick Maine and I know you’re going to love it!
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Blueberry Pudding Cake
2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
¾ cup sugar
1 teaspoon baking powder
½ cup milk
3 tablespoons butter, melted
Topping
¾ cup sugar
1 tablespoon cornstarch
1 cup boiling water
Toss the blueberries with cinnamon and lemon juice; place in a greased 8” square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350F for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean.
Editor’s note: if using frozen blueberries, do not thaw before using.
The berry flavor, combined with the cake-top, is sweet and delicious. This is so easy to throw together and it’s a great way to show off those delicious berries. My husband isn’t really a “berry guy” but he had two helpings of this. I would definitely double this recipe to serve a larger crowd.
TEMPTATION LEVEL out of 10: Have it still warm from the oven, sooo good and you can also add a little whip cream or vanilla ice cream if you like — heaven! 9 out of 10 🙂
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