I love fruit desserts that can be served warm during rainy spring or summer evenings. This is an easy dessert recipe that you can make ahead of time and heat just before serving. The creamy, custardy base with fruit is very satisfying and has less fat and calories than a regular custard. The whipped cream is a different story and it’s optional. So if you want it, click here for my recipe for freshly whipped cream. It pairs perfectly with Duckwalk’s Blueberry Port. Next time you’re on the North Fork, stop by and pick up a case for your next party! You’re going to need it! Enjoy.
Apple Blueberry Pudding Cake
2 eggs
1/4 cup sugar
1 teaspoon vanilla
dash salt
1 cup fat-free milk
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 cups of apples, peeled, cored and sectioned (I like golden delicious for their texture when cooked)
1 1/2 cups of organic frozen blueberries (the texture of these blueberries exceed regular farmed blueberries-smaller and firm)
Preheat oven to 400 degrees. Lightly brush a cookie sheet with melted butter or coat with nonstick cooking spray. In a medium bowl, combine eggs, granulated sugar, vanilla and salt; whisk until lightly creamed. Whisk in milk until combined. Add flour and baking powder; whisk until smooth.
Spread the apples and blueberries evenly onto greased cookie sheet. Pour batter over berries. The batter will not cover the fruit completely. Bake about 20 minutes or until puffed and golden brown. Serve warm. Makes 6 servings
Cooking Tip: When baking with apples be sure to squeeze the juice of a lemon wedge on to the cut and peeled apples to prevent them from turning brown. This tip will ensure that your apples look bright and fresh when baked.
