Grandmother McKean’s Blueberry Pudding Cake – Michigan

Jayne: Michigan looks like a left-handed mitten and is largely surrounded by water – Lakes Huron, Erie and Michigan.  Along the western border of the State and the Lake Michigan coastline, blueberries thrive.  Michigan is among the top three blueberry producers in the U.S., with 20,000 acres growing the fruit.  Blueberries are highly nutritious, low in calories (80 per cup) and very tasty.  

My husband was born in Detroit and has a lot of family in the area.  His grandmother, Esther McKean, made this pudding cake and it is a family favorite.  It’s really a snack cake – great for any time of day (especially when warm).  

Cake

• 1/2 cup butter, softened
• 1/2 cup powdered sugar
• 1/3 cup milk
• 1 egg
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup blueberries (mixed with 1/4 cup additional flour)

Frosting

• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1 egg white

1. Preheat oven to 350 deg F. Butter the bottom and sides of am 8″ x 8″ baking dish.
2. Whisk salt, baking powder and flour together in a small bowl.
3. Cream butter and sugar with mixer until fluffy. Add the egg and beat well. Mix in the flour mixture and the milk, alternating, beginning and ending with the milk. Gently fold in the blue berries. The batter will be fairly stiff. Spread gently into the pan. Bake for about 30 minutes or until light golden brown on top.
4. While the cake is baking, beat the egg white until fluffy and put into a small bowl. Cream the butter and sugar until fluffy. Add the egg white and beat until well combined. Pour into a small saucepan and cook on medium heat for up to 5 minutes. Pour over the warm cake in the pan.
5. Serve warm or at room temperature.
6. Enjoy!