Hi, my name is Sarah.

I used to work at a museum collecting and cataloging marine invertebrates. Then I decided I wanted to go to culinary school and study what I really love: baking. This blog is where I write about the things I bake.

I hope you find these recipes as delicious as I did. Thanks for coming.

Blueberry Pudding Cake

Somehow I ended up living in a group home. At least that’s what all my neighbors think.

This is Wikipedia’s definition of a group home: A group home is a private residence designed to serve children or adults with chronic disabilities. Typically there are no more than six residents and there is a trained caregiver there twenty-four hours a day.

I think that pretty much sums up my household. We have six people in the house, and you could probably say that I’m the trained caregiver, i.e., I know how to cook. Some members could be considered children, and I can definitely think of a few disabilities we have.

Despite the questionable reputation we may have in the neighborhood, and the lack of alone time, a group home can throw a really kick-ass party. This is a little sample of what we did on the 4th of July.

During the week of recovery afterwards, I made this little cake. I love blueberries on their own, but baking them up into a simple, soft, sweet cake is even better. Don’t forget the ice-cream.

Blueberry Pudding Cake

adapted from Gourmet

1/3 cup plus 1/2 sugar
1/4 cup water
Juice from 1 lemon
1 teaspoon cornstarch
10 oz fresh blueberries, washed
1 cup all purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/4 teaspoon cardamom
1 egg
1/2 cup whole milk
4 oz (1/2 cup, 1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract

  1. Preheat oven to 375° and butter an 8×8 square baking pan.
  2. Put 1/3 cup sugar, water, lemon juice and cornstarch in a medium sauce pan and whisk together, so that the cornstarch isn’t lumpy.
  3. Place over medium heat and add blueberries. Bring to a simmer  and lower heat to keep at a simmer. Simmer for 3 minutes, stirring occasionally. Remove from heat.
  4. In a medium bowl, combine the flour, baking powder, salt, cardamom, and remaining 1/2 cup sugar with a whisk.
  5. In a larger bowl, whisk together the milk, egg, butter, and vanilla.
  6. Add flour mixture to milk mixture and whisk until just combined. Pour batter into baking pan and spread evenly.
  7. Pour the blueberries over the cake batter evenly.
  8. Bake in preheated oven for about 25-30 or until toothpick inserted into cake comes out batter free.
  9. Serve warm with vanilla ice cream.



3 Responses

  1. John says:

    Tastes like freedom. God bless ‘Merica.

  2. Mom says:

    How come I don’t see Houder in any of these photos?

    Cake looks good!