Magical Blueberry Pudding Cake
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 10 1x
Scale
Ingredients
- 4 cups whole milk
- ¾ cup granulated sugar
- ½ cup heavy cream
- ½ cup freeze dried blueberries, grind into a powder
- 9 tbsp cornstarch
- 12 oz white chocolate, chopped
Instructions
- Line 8×4 inch loaf pan with parchment paper. Set aside.
- In a large bowl combine the milk, heavy cream, blueberry powder and cornstarch.
- Strain the mixture into a medium pot.
- Add the sugar and stir to combine.
- Cook over medium heat, stirring constantly.
- Bring to a simmer and simmer for 2 minutes, stirring constantly.
- Reduce the heat to medium low and add the white chocolate.
- Stir until melted.
- Pour the mixture into the prepared pan.
- Lay a piece of plastic wrap over the surface of the pudding to prevent a thick “skin” from forming.
- Refrigerate overnight.
- To slice, place a knife in a pot of boiling water until blade is very hot.
- Whip the blade clean and slice the cake.
Find it online: https://nurturedhomes.com/blueberry-pudding-cake