Tuesday, July 5, 2005

I did a lot of cooking this past weekend while my family was here.

One morning I made a blueberry pudding for breakfast.

One usually thinks of cold gloppy chocolate when you say pudding, but this is actually a baked dish we pour milk over.

Blueberries are nature's perfect food.

Here is the recipe....


  1. OMG that looks good. I will definitely have to try it out. We make ham egg and cheese fondue every xmas. Bet that would be a great accompaniment.

  2. "butter the size of an egg" that is such a recipe passed down from generation to generation. sounds yummy!


  3. sounds yummy. I just might need to try it out!

  4. did u mix the milk into the batter? I thought it would be more wet if u pour the milk after baking.

    directions aren't clear. Just mix it all together and bake?

  5. you add the 1/2 cup of milk the recipe calls for together with all of the other ingredients and bake. you can then eat it by itself or with milk poured over it

  6. Thanks for the recipe. I've read a lot of good things about blueberries so I try to add them to yogurt, shakes, pancakes, anything. I'm definately going to try this.

  7. That blueberry pudding looks good. Can you post more pictures of Oscar?

  8. Thanks so much for posting this recipe. This is very timely. We just went blueberry picking on Sat. and I'm making a blueberry crisp tonight, but I'll probably try this some time this weekend. :)


  9. About this big lump of butter - is it softened? melted? The recipe sounds so Yum.

    I'm big into baked oatmeal which has a bread pudding texture that you can either top with milk or yogurt and the flavor options are endless:
    BAKED OATMEAL (taken from quakeroats.com but with the sugar reduced)

    3-1/3 cups skim milk
    4 egg whites, lightly beaten or 1/2 cup egg substitute
    1 tablespoon vegetable oil
    1 tablespoon vanilla
    2-1/4 cups Quick Quaker® Oats or 2-3/4 cups Old Fashioned Quaker® Oats, uncooked
    1/2 cup firmly packed brown sugar
    3/4 cup raisins or dried cranberries
    1 teaspoon ground cinnamon
    1/2 teaspoon salt (optional)
    Fat-free milk or nonfat yogurt and fruit (optional)

    1. Heat oven to 350°F. Spray 13x9" baking dish with cooking spray.
    2. In large bowl, combine milk, egg whites, oil and vanilla; mix well. Add dry ingredients; mix until well blended. Pour into baking dish.
    3. Bake 55 to 60 minutes or until center is set and firm to the touch. Cool slightly
    4. Serve topped with milk or yogurt and fruit, if desired. Store leftover oatmeal tightly covered in refrigerator.

    (Finally I have a blog so I'm no longer anonymous!)

  10. I made the "blueberry pudding" last night and we loved it! It was very funny trying to figure out the butter the size of an egg equivalent. I figured it to be 1/4 C. of butter and it turned out great. Thanks for Sharing.


  11. I grew up in Pennsylvania Dutch country and we had a sour cherry tree in the back yard. Our Saturday evening meals were always something simple yet tasty -- my favorites were warm apple pie with milk and sour cherry pudding, made just like your blueberry pudding except with sour cherries. Served warm, of course, with milk. Thanks for bringing back a great memory!

    Adk Mama

  12. We just made this and it turned out great. Didn't try it with milk over it, but will tomorrow for breakfast. Thanks for such a great recipe.

  13. Yummy! I just made this. I used 1/2 cup sugar and 6 Sweet and Lows and soymilk. It came out delicious, very wholesome! Thanks!

  14. Finally got around to making this - it was very yum. Thanks again!