Blueberry Barley Pudding Recipes
BAKED BARLEY PUDDING
My husband isn't a rice fan, so I often replace it with barley. This dessert recipe has the same sweet and satisfying flavor as traditional rice pudding. Smooth and custardy, it bakes up firm and golden.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring water to a boil. Stir in barley and salt. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add milk; cook over medium-low heat for 10 minutes or until barley is almost tender, stirring frequently. In a bowl, whisk the cream, sugar, eggs and vanilla; gradually stir into the barley mixture., Spoon into eight greased 6-oz. custard cups. Sprinkle with raisins and cinnamon. Place custard cups in two 9-in. square baking pans. Fill both pans with boiling water to a depth of 1 in. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Store in the refrigerator.
Nutrition Facts : Calories 280 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 133mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.
BLUEBERRY PUDDING CAKE
Categories Cake Berry Breakfast Dessert Bake Fourth of July Backyard BBQ Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 breakfast or dessert servings
Number Of Ingredients 12
Steps:
- Put oven rack in middle position and preheat oven to 375°F. Butter a 9-inch square baking pan.
- Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer, then simmer, stirring occasionally, 3 minutes. Remove from heat.
- Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.
- Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.
- Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.
BLUEBERRY PUDDING CAKE
This Fresh Blueberry Pudding Cake is wonderful to take to any gathering!
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.
BLUEBERRY PUDDING CAKE
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. -Jan Bamford, Sedgwick, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine flour, sugar and baking powder; stir in milk and butter. Spoon over berries. , Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
Nutrition Facts : Calories 244 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 91mg sodium, Carbohydrate 51g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
FINNISH BARLEY PUDDING
Provided by Nika Standen Hazelton
Categories Milk/Cream Side Bake High Fiber Barley Winter Boil House & Garden
Yield Serves 4
Number Of Ingredients 5
Steps:
- Soak barley overnight, or according to package directions, in 4 cups water. Cook in same water. As barley begins to absorb the water, gradually add the boiling milk and seasonings, stirring constantly. Cook barley over very low heat about 30 minutes, stirring frequently to prevent scorching. Transfer to buttered 1 1/2-quart or 2-quart baking dish. Dot with butter and bake in 250°F. oven until golden brown, about 2 hours.
BLUEBERRY BARLEY PUDDING
Remember rice pudding? Well, this is even better, with more texture and chewiness, plus the goodness of barley and fruit.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 6
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat water and salt to boiling. Stir in barley; reduce heat. Cover; simmer 10 to 12 minutes or until tender. Cool completely, about 30 minutes.
- In medium bowl, mix yogurt and maple syrup. Gently stir in whipped topping. Stir in barley, 1/3 cup walnuts and 1/4 teaspoon cinnamon. Cover; refrigerate 2 hours. Stir in blueberries.
- Sprinkle pudding with additional walnuts and dash cinnamon before serving.
Nutrition Facts : Calories 250, Carbohydrate 43 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 11 g, TransFat 0 g
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