Blueberry Pudding

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.