Blueberry Pudding Cake

My husband loves anything blueberry.  And whenever blueberries are on sale, I stock up, so I always have them in my freezer ready to use in cakes, pies, muffins, and to top yogurt.  Several years ago, I found this recipe for a blueberry cake that was so easy, and my husband just loves it.  It's very easy, and you can easily feed 9 people from this recipe.  Today, I share it with you.

You will need:
2 cups fresh, (or frozen), blueberries
1 teas. ground cinnamon
1 teas. lemon juice
1 cup all purpose flour
1 1/2 cup sugar
1 teas baking powder
1/2 cup milk
3 Tabs. butter, melted
1 Tabs.. cornstarch
1 cup boiling water

Preheat the oven to 350 degrees.
Spray an 8 X 8 inch baking pan with baking spray

In the baking pan toss the blueberries with the cinnamon and lemon juice.  Give it a stir.

In a medium bowl, combine the flour and 3/4 cup of sugar, and baking powder.  Stir well.

Stir in the melted butter and milk.  Stir well.

Spoon batter over the blueberries.

In a small bowl, combine the remaining 3/4 cup sugar and cornstarch.  Stir well.

 Sprinkle over the batter.

Slowly, pour the boiling water over the top.

Bake uncovered, at 350 degrees for 45 to 50 minutes, (or until the cake top tests done).

Allow the cake to cool on a baking rake.

And your pudding cake is ready to serve.  Notice how you have this wonderful luscious blueberry pudding and a light, (not to sweet), cake topping.

The perfect ending to a supper, or a great treat to serve when guest drop by.

Enjoy !

Rosemary Sage Bread

One of the first things we associate with comfort is warm, homemade bread.  The sentiment is just as important as the food itself and nothing feels better than making meals your family will love.  A loaf or two of crusty rosemary sage bread is sure to become a new favorite, with a bowl of soup this winter.  It takes so few ingredients, and you can make it while you're making the stew or soup to go with it.

You will need:
1 Tabs. white sugar
1 cup warm water
1 package (.25 ounces) active dry yeast
2 Tabs. fresh rosemary, (finely diced)
2 Tabs. fresh sage, (finely diced)
1 teas salt
2 Tabs. butter, softened
3 cups bread flour
olive oil spray

In a medium bowl, dissolve the sugar in the warm water.

Mix in the yeast.  Set aside for 5 minutes.

 When the yeast is foamy, mix in the butter.

Add the minced rosemary and sage.  Mix well.

In a large bowl, add the flour and salt.  Mix well. Gradually stir in the wet mixture.

Combine until the ingredients come together and no longer stick to the sides of the bowl.

Turn out on a counter, (you don't need any flour - the dough will be a little sticky).  Knead the dough about 10 to 15 minutes, until it forms a smooth ball.

Place the dough in a clean bowl that has been sprayed with the olive oil spray.  Cover and let rise for 1 hour.

After one hour, remove and gently deflate dough.

 Gently shape dough.

Place dough in a greased pan, that you sprayed with the olive oil spray.  Cover and let rise for 1 hour.

Pre-heat oven to 375 degrees.  After the dough has risen, bake for 15 to 20 minutes, until golden brown.

You can test if it is done, by tapping the bottom of the bread an listening for a hollow sound, or testing with a thermometer.  Let cool for 5 minutes on a baking rake, then remove from pan and let bread continue to cool.

 You can also bake your bread in a loaf bread pan.

Once the bread has cooled, slice and enjoy.  Notice the nice crumb and the fluffy layers.

This is goes great with soups and stews.

Tonight I am serving this with turkey noodle soup.


Note:  You can also change the herbs.  Switch out the sage and rosemary for your favorites.  Try basil, oregano, thyme, or even mint!

Enjoy !