Blueberry Pudding Cake
Blueberry Pudding Cake
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    • 4 cups (1 litre) blueberries or
    • 4 cups (1 litre) fresh berries
  • Preparation
  • With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • Butter a 2 litres (8 cups) or 20-cm (8-inch) in diameter and 9-cm (3 1/2-inch) deep soufflé dish.
  • In the dish, combine the blueberries and maple syrup. Set aside.
  • In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  • In another bowl, beat the butter, egg and sugar with an electric mixer until smooth.
  • Add the dry ingredients alternately with the buttermilk and vanilla.
  • Spread the batter over the blueberry filling. Bake for about 1 hour 10 or until a toothpick inserted in the centre of the cake comes out clean.
  • Let cool and serve.
  • Description
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