Saturday, February 21, 2009

Blueberry Cottage Pudding

This is another old recipe from the Smoky Mountain Cookbook that I've told you about. I changed some of the ingredients for more healthy ones and served it for breakfast, then made a powdered sugar icing and served the rest for our after lunch 'sweet'.

Also, this is more like bread pudding than 'pudding'. It's very moist but not mushy.

1/4 c butter, melted
1 cup pure cane sugar
2 whole eggs
2 1/4 cup wheat flour
1 c milk
4 t baking powder
1/2 t salt
4 cups (you could go with 2 to 3 cups) blueberries

Use one cup of flour to toss blueberries in. Combine remaining ingredients, folding in blueberries last. Spread in a 9x13 sprayed dish and bake at 350; 35 to 40 minutes.

(This is not super sweet so if you fix this for breakfast and your kids are used to sugary stuff, you may want to adjust the sweetness or frost with cream cheese/powdered sugar frosting as per my Whole Wheat Blueberry Cake. )
(Tip: I baked the night before and reheated in the morning!)


Joy said...

Looks very yummy will have to try!

Donna said...

I really like it because I could make it the night before and it wasn't loaded with sugar......

And the fact that I could load it with sugar (icing/glaze) and convince the kids that their breakfast was now dessert!

Joy said...

You have to love something you can change and make two "different" meals out of the same thing..thats my kind of cooking too!