Who doesn’t love fruity desserts? This blueberry pudding, or blueberry cobbler, is deliciously simple. A sure hit! Cook it directly in a cast iron skillet and place it in the center of the table when ready to serve!
We chose to feature blueberries, but you could really use any other fruit that’s in season. If possible, opt for Quebec blueberries. Otherwise, frozen blueberries (or other frozen fruits) also work!
5% Greek yogurt
Fresh or frozen blueberries
Orange, squeezed and zested
Preheat the oven to 180°C (350°F).
In a large bowl, mix together the dry ingredients of the pudding cake. Then, add the butter, egg, and yogurt. Knead the dough a few minutes until homogeneous and smooth. Set aside.
In a 22.5 cm (9″) cast iron skillet, cook the blueberries with the sugar, flour, orange zest, and juice over medium heat. Leave to cook for a few minutes until the preparation thickens. Remove from heat.
Make 5 to 6 balls of dough. Place the balls directly on top of the blueberry compote.
Cook for 15 minutes or until the balls are cooked.
Finally, serve the blueberry pudding with ice cream, Greek yogurt, or whipped cream.
This recipe can easily be adapted with different seasonal fruits. Use what’s available!
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