Name: Wild Blueberry Steamed Pudding
Yield: Provides 6-8 portions
Ingredients: 4 tablespoons (1/2 stick) unsalted butter, cut into pieces, plus additional for baking); 1 cup sugar; 1/2 cup whole milk; 1 large farm-fresh egg; 1 teaspoon vanilla extract; Finely grated zest of 1 lemon; 1 cup all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon kosher salt; 1 cup wild blueberries, gently rinsed and stemmed; 4 smooth stones or a folded tea towel, for lining the pot

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Wild Blueberry Steamed PuddingTara Donne

This is a treat best enjoyed from July to October, when one's pail of freshly picked wild blueberries runneth over. The wild blues that stud this fluffy cake greet the eye like so many sparkling jewels plucked from a maharajah's box. It's a lovely cake to bake in the glowing embers. Set it to cook as the main course is served and, as if by magic, it will be ready by meal's conclusion.

Recipe notes

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