Saturday, October 15, 2011

Steamed Blueberry Cake/Pudding

A super-easy cake/pudding made in a steamer! According to the original recipes it's a steamed pudding. I think it tastes like cake. Tai says it tastes kind of like pancakes. In any case it's delicious.

You have no idea how happy I am to be able to make cake at my own house. CAKE.

4 T. (1/2 stick) butter
1 C. sugar

1 egg

1/2 C. milk

1 C. flour
1 T. baking powder
1/2 t. salt

1/2 t. cinnamon & 1 t. pure vanilla extract
juice of 1/2 lemon or lime

1 generous cup blueberries

Some more butter for greasing.


1. Melt the butter. In the meantime, generously grease your quart-sized pan or dish. Very generous with the butter.

2. Add the sugar and beat evenly distributed and creamy.
3. Add the egg and beat to incorporate.4. Add the milk.

5. Mix in half the flour and baking powder and salt.
6. Mix in the rest of the flour, baking powder, salt, and the cinnamon/vanilla or lemon juice. The batter will be slightly lumpy. Don't worry about it.
6. Sprinkle half of the blueberries into the bottom of a very well buttered quart-size pan. I used a 10-person dish; I think 8-person would work too, since my cake came out kind of flat.

7. Pour all the batter into the pan.
8. Sprinkle the remaining blueberries on top and put it in your Tatung indirect heat steamer with 1.5-2 cups of water in the outer pot and hit steam. Or, rig up a steamer using a covered wok, a tea-towel under your pan, and water to halfway up the side of the pan. It should steam for 40-50 minutes.

9. Let it sit for 15 minutes, covered, in the steamer. Check for done-ness; there shouldn't be any cake bits sticking to your chopstick or other poking utensil.

10. Flip the cake onto a plate (free the edges of the cake first, so it comes out of the pan easier), slice and enjoy warm, at room temp, or cold. I like it best warm, but it tastes awesome however you eat it.

Store covered in plastic wrap in the fridge.