*Made for Australia/NZ Swap #66* FAST and easy !! I used frozen berries and followed directions. Since I was using the oven for casserole later, baked about 4 PM, and let sit in the pan til serving. I think that allowed the juices to absorb into the cake, making it not very juicy as it would have been warm. Found the whipped cream was gone (SHOCK), so topped with butter crunch ice cream. DH ate TWO large bowls, and we had the rest for breakfast ! Thanks for posting, Bethie -- will be doing this frequently !!
10 stars from me! This was absolutely delicious and what a treat! It was great warm with a scoop of vanilla ice cream and DH had it with whipped cream! Will share with DD who loves blueberries! She will love this recipe! My in-laws loved it too...I shared! :) I was afraid that my containers of blue berries were going to go bad due my being sick, so I dragged my body and put it together. Very easy to make and a huge hit here with us!!!! Hugs, Jelly
GREAT recipe ma leeetle petit pois! I had NO fresh blueberries - but I had some great frozen ones all the way from Canada! It was a bit tricky doing the flip trick - but I managed it! Mine was already cooked after 35 minutes and maybe 30 minutes would have sufficed......eaten with LOTS of yummy creme fraiche - my mum really LOVED this and has taken the recipe! Made for ZWT4 - Merci Bethie-Kins! FT:-)
This is blueberry season in Texas and what a perfect way to use them! The pouding was like a very moist cake topped with a delicious blueberry sauce. I added a scoop of ice cream to each serving. Wow! I took mine out at exactly 40 minutes, but probably could have done so a couple minutes sooner - it was starting to pull away from the edges. I loosened the edges with a knife before turning it over, and only lost about a square inch of the blueberry topping, which was very easy to correct - no one was the wiser. Thank you Elmotoo! Made for ZWT4.
I love Pouding aux bleuets. I had only frozen blueberries so I tried it. I didn't thaw them. I rolled them in 1/4 cup of flour. But 1/4 cup was too much I think. 1/8 cup would have been better. Cause when I turned the cake, the bottom did't want to fall completely. After 40 minutes, I felt that the cake was not cooked enough. I left it for another 5 minutes. And it was perfect. It had a nice little golden color, but not too much. Thanks Elmotoo. Made for the Babes of ZWT4
DH & I are trying to be diet conscious all wk & allow ourselves Sat as the dy we indulge in things outside the diet plan. This wk I made your recipe a dy early for us & had a sml indulgence for this review. Lacking an 8x8 sq baking pan, I made a full recipe in a 9-in rd pie plate. It worked very well & gave an almost frosted look to the cake. This cake is pretty, easy to fix & yummy to eat. The turn out was a tiny bit stubborn till I ran a sharp knife down the slope of the pie pan & then was fine. The cake tested done at the baking time stated in the recipe, but sunk slightly in the center & I feared it was underdone. I was wrong & suspect this may be normal for this cake that has a dense texture like a pound cake. We both loved this cake! Thx for sharing this great recipe w/us. Yum!
This was so pretty and everyone loved it. Great winter dessert served with warm custard and thickened cream. Thanks Elmotoo