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
1/2 cup whole milk
4 oz (1/2 cup, 1 stick) butter, melted and cooled slightly
1 teaspoon vanilla extract
- Preheat oven to 375° and butter an 8×8 square baking pan.
- 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.
- 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.
- In a medium bowl, combine the flour, baking powder, salt, cardamom, and remaining 1/2 cup sugar with a whisk.
- In a larger bowl, whisk together the milk, egg, butter, and vanilla.
- Add flour mixture to milk mixture and whisk until just combined. Pour batter into baking pan and spread evenly.
- Pour the blueberries over the cake batter evenly.
- Bake in preheated oven for about 25-30 or until toothpick inserted into cake comes out batter free.
- Serve warm with vanilla ice cream.