Recipe from the Farm: Ellen's Blueberry Concoction

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It's blueberry season! We love all kinds of blueberry desserts, especially pie, but we were delighted when Debbie Aldridge of Hatch Knoll Farm in Jonesboro, ME, sent us this recipe because much quicker and simpler to make. Debbie recommends using organic wild Maine blueberries, but any fresh or frozen blueberries will work well. Debbie writes, "My good friend, Ellen Farnsworth, gave us this simple recipe that's great using either fresh or frozen blueberries. It's always popular wherever I take it." This is especially delicious served warm with vanilla ice cream. Enjoy!

Grease an 8x8" square pan.

Preheat the oven to 375 F.

Put 1 pint of fresh or frozen blueberries in the bottom of the pan and sprinkle with 1 tablespoon of lemon juice. Set aside.

Batter:
Cream together 1/4 cup softened butter and 3/4 cup organic sugar.

Add 1/2 cup milk, 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt.

Spread over berries - it will be thick so it needs to be done by the spoonful.  Do not stir.

Topping:
Mix in bowl 3/4 cup of organic sugar, 1 tablespoon cornstarch and 1/2 teaspoon salt. Sprinkle over batter.

Pour on 1 cup boiling water. (Yes, that's right, boiling!).  DO NOT STIR IN.

Put in the oven and bake for 45 to 60 minutes. (Use the longer time if berries were frozen, shorter time if fresh.)



By: Chrissy Pollard | Aug 9, 2010 03:33 AM | Permalink
I TOTALLY agree with the other writers. There is WAY too much sugar in this recipe! I think that next time I try this concoction, I will put maybe just 1/2 cup of sugar in the cake part. Otherwise, it's just "sugar overload"!

By: Judy & Montie Borders | Aug 3, 2010 10:40 PM | Permalink
Hi I'm interested if anyone has made this (Ellen's Blueberry Concoction) ahead and frozen it and how long can it be frozen? Judy

By: | Aug 2, 2010 02:49 AM | Permalink
I've been making this dessert for years. A recipe pretty close to this one was in the local newspaper years ago using rhubarb. I would lose the salt if you want to cut down on it. It's not necessary and you can substitue some Splenda for part of the sugar. It is awefully sweet. I have used cherries, apples (add cinnamon to the sugar and cornstarch that you spring over the batter) and lots of rhubarb over the year. I'm going to try peaches this week. I'll add a little lemon juice to the peaches so they don't get brown. Improvise and you'll be using this recipe for all your fruit desserts. Yummy!

By: | Jul 31, 2010 01:24 PM | Permalink
Sound yummy!, I bought about 10 lbs of blueberrys at our local u-pick blueberry farm and this sounds like a great easy way to serve. Can't wait to try!!! Hi Meghan:0) tried the ice cream yet? If you have a good home made recipe please share.

By: | Jul 31, 2010 01:04 PM | Permalink
Yesterday I made it for my family and we all loved it! It is delicious!!! Thanks for charing this recipe!

By: Joni McGaugh | Jul 31, 2010 02:11 AM | Permalink
Just tried this recipe this evening.. Must say it is delicious!! About the sugar ?. If your blueberries are sweet you definitely can nix some of the sugar. It was extremely sweet, and I am a sweets person!! Thanks for sharing. Will continue to use!!

By: Catherine Barnett | Jul 31, 2010 01:58 AM | Permalink
Ditto the sugar question. Sounds scrumptious, though!

By: Jacqueline | Jul 30, 2010 12:43 PM | Permalink
That's a LOT of sugar! Have you ever tried it with less? Results, if you did? Thanks!

By: Donna Herring | Jul 29, 2010 09:00 PM | Permalink
My husband's family has had this recipe since about 1892, when they hired a local cook during an extended vacation in Maine. Their cook called it blueberry pudding, and so the family calls it Molly's Blueberry Pudding after the cook, who became a friend of the family. We still make it in our wood-burning cookstove's oven when we go back to Maine every summer.

By: Meghan Brawdy | Jul 29, 2010 07:14 PM | Permalink
Sounds delicious. Funny, I was just talking with my daughter about making homemade ice cream and use our blueberries in it, but I think we'll try this recipe instead.... still going to make homemade ice cream though :)


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