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Receta Cuban Blueberry Pudding
by CookEatShare Cookbook

Cuban Blueberry Pudding
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Ingredientes

  • 2 c. fresh blueberries (may substitute frzn blueberries, thawed)
  • Juice of 1 lemon
  • 3 tbsp. butter, softened
  • 1 3/4 c. granulated sugar, divided
  • 1 c. sifted all purpose flour
  • 1 teaspoon baking pwdr
  • 3/4 teaspoon salt, divided
  • 1/2 c. lowfat milk
  • 1 tbsp. corn starch
  • 1 c. boiling water

Direcciones

  1. Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.
  2. Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 c. sugar in large bowl.
  3. Sift together flour, baking pwdr and 1/2 tsp. salt. Add in dry ingredients to sugar mix alternately with lowfat milk. Spread batter over berries.
  4. Combine remaining 1 c. sugar, corn starch and remaining 1/4 tsp. salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve hot or possibly at room temperature with vanilla ice cream.
  5. Variation: Other berries, cherries or possibly peaches may be used.