Blueberry Pudding Cake
I’m not sure if “pudding cake” is the correct name for this. The batter has similar ingredients to madeleine cakes, and when baked, it looks like flan. So perhaps it should be renamed as “Flandeleine.” This cake can be eaten at brunch, for an afternoon treat, or as a dessert. It is so versatile! Also, you can swamp out the blueberries for other in-season fruit.
Ingredients
½ cup whole milk
½ cup heavy cream
1 tsp vanilla
3 Tbsp melted butter
⅓ cup sugar
¼ cup almond flour
¼ cup millet flour
2 Tbsp tapioca flour
Pinch of sea salt
3 large eggs
6 oz fresh blueberries
Butter and sugar for the molds
Pretty Teacup
This teacup is one of my favorites! It is so delicate and lovely. My sweet coworker gave it to me years ago because she knew how much I treasure pretty china.
Directions
Preheat the oven to 375F. Butter five 6 ounce ramekins and sprinkle with sugar. Tap out any extra sugar. (You can also use a glass pie pan in place of the individual ramekins.)
Wash the blueberries and allow to dry on a paper towel. Set aside.
In a small bowl, combine the almond flour, millet flour, tapioca flour, and sea salt.
In a medium bowl, whisk the eggs with the sugar until combined. Stir in the dry ingredients. Stir in the melted butter. Pour in the whole milk and heavy cream. Stir until incorporated.
Pour the batter into the five ramekins and place the ramekins on a cookie sheet. Top the batter with the blueberries. (Optional: sprinkle the blueberries with a bit of sugar.)
Bake for about 23 minutes or until slightly golden and firm. (If baking in a glass pie pan, bake for 30-35 minutes.) Serve warm or at room temperature.
This makes five 6oz ramekins. If making in a pie pan, it will easily serve 6-8.
