Friday, October 7, 2011

The Blueberry Duff that wasn't.

I give UP! 

 I have been working my butt off trying to replicate a childhood favorite of my husbands.  My late mother in law apparently never wrote the recipe down, so my journey has been tiring!  I have tried blueberry every which way people!  The dessert is called, "Blueberry Duff".  It is NOT the original European version.  Anyway in the wee small hours of the morning.........2:10 a.m. to be exact, this light shone down from heaven, the angels sang and I knew I had FOUND IT!  The PERFECT recipe that is exactly what my husband described, until I made it.  I realized I read the recipe wrong and since I had already mixed it all up, I had to go ahead and make it.  It turned out quite nice but in no way, shape or form was the infamous Blueberry Duff.

My marriage could be riding on recreating this recipe.  I have decided I will never find the correct recipe.  I am going to have to make it like my husband SWEARS she made it, and see if it works.  At this point, to just have him say...."really close, but not quite" would send me over the moon.  Instead I get....."This is nothing like it, but it is really good and you should make it again".  Grrrrrr......  I makes me get that wifely twitch, come on, you KNOW, you know what I am talking about.  The one you are sure is happening to avoid some hideous crime scene from being made, yea....that one.  So I share with you Blueberry Pudding Cake.  Enjoy and remember one is NOT blueberry DUFF!  *said with over the top amount of sarcasm*

Here is what you will need:

2 1/2 ups blueberries, frozen OR fresh
1/4 cup water
1 tsp cornstarch
1/2 tsp plus 1 tsp vanilla
1/3 plus 1/2 cups sugar
1 cup flour
1 3/4 tsp baking powder
1 tsp salt
1 large egg
1/2 cup milk
1 stick butter, melted and cooled

Preheat your oven to 375.  Butter or spray with vegetable spray a 9X9 baking dish

In a small sauce pan combine, water, cornstarch, 1/3 cup of sugar,  and 2 cups of blueberries until cornstarch is dissolved.  Bring to a boil and immediately turn down to simmer for 3 minutes, stirring often.  Remove from heat, add 1/2 tsp vanilla and set aside.

In a separate bowl combine dry ingredients, 1/2 cup sugar, flour, baking powder and salt. 
In another bowl combine wet ingredients, egg, milk, melted butter and 1 tsp vanilla.

Combine dry and wet ingredients together, combining thoroughly but not over mixing.  Take your leftover 1/2 cup of blueberries, toss them in 1 tsp flour and add to mixture.  

Put into greased baking dish, smooth batter and pour warm blueberry mixture over the top.  Bake for 25-30 minutes.  Remove and let sit for 1 hour.  

Serve with ice cream or whipped cream!

I hope you enjoy this dessert!  You can use fresh or frozen berries, and depending on their tartness you may need to add a bit more sugar to the warm mixture.  

Let me know how it goes!!

Your blueberry duff deficient chefwannabe,


  1. I wonder is he looking for the old boiled kind of Blueberry Duff? Maybe he recalls a hint of ginger in it?

  2. No giner, but I found the right recipe, thanks to my father-in-law!!! Tell me of this boiled Blueberry Duff?!