Skip to Content

Special Promotions
bak_promo hmr_promo Holiday: Easter Central Holiday: Hanukkah Holiday: NYE Picks 1a - Cleaning & Household Holiday: Summer/Grilling/Mem Centrals Holiday: Valentines How To Shop FreshDirect Picks 2b - Seafood pas_promo Picks 5a - Bakery Picks Archive RTS 3 Holiday: April Fools Picks 10 - COS Picks 3b - Apps, Deli & Cheese RTS 5 RTS 8
Holiday: Merry March Holiday: Back to School Holiday: Fall Central Holiday: High Holidays Marketing SKUs Holiday: Passover Central Holiday: Thanksgiving Holiday: Xmas Picks 1b - Produce & Salads Picks 3a - Kitchen & Meals Picks 6b - Baby & Pet Picks 8 - Misc Celebrations, Diets & Events Lists RTS 1 Welcome Kit Header Test Kosher for Passover Picks 4a - Dairy & Frozen RTS 6
Hidden Holiday Holiday: Big Game Holiday: Halloween Central Holiday: Lobster Party Munch Madness 2014 Holiday: Spring Central Just FreshDirect Holiday: You Year/January Picks 2a - Meat Picks 6 - Health & Beauty Lists Picks 7 - Booze & Beverage Lists Picks 9 - Giveaway & Promo Lists RTS 2 Marketing Sweeps & Projects RTS 4 Picks 5b - Grocery Picks 4b - Brands RTS 7

from "Mrs. Witty's Home-Style Menu Cookbook" by Helen Witty

Long ago some suave Yankee substituted native blueberries for the traditional English fruits in the summer pudding, a confection built on a foundation of lavishly buttered bread, and people have been doing it ever since. My version of this dessert uses pound cake in lieu of bread and butter; any other plain cake would do as well.

Serves 6 to 8 generously
 Mrs. Witty's Home-Style Menu Cookbook

2 pint baskets (about 6 cups) blueberries, sorted and rinsed
2/3 cup, or as needed, granulated sugar
1/2 cup water
1 stick (3 inches) cinnamon, broken coarsely
Fresh lemon juice, optional
Butter for coating bowl
A 7-inch loaf of pound cake (a baker's 12-ounce loaf)*
Garnish: extra blueberries, or mint leaves
Accompaniment: lightly whipped or plain heavy cream, or soft yogurt, or dairy sour cream

* FreshDirect Note: Our poundcake runs slightly smaller (about 9 ounces). If you're feeding 8 people, you may wish to order two for coverage.

Print Print recipe

Simmer the blueberries, sugar, water, and cinnamon together until the berries have popped and the mixture has thickened a little, 8 to 10 minutes. Pick out and discard the cinnamon. Taste the berries; add lemon juice and more sugar, if needed, remembering that the pound cake is sweet.
Lightly butter a 6-cup bowl with a round bottom. Trim the crusts from the cake and reserve the scraps; cut the loaf into 1/4-inch-thick slices. Line the bowl with cake slices, cutting them as necessary to make them fit together snugly.
Pour in half of the berry filling; top with cake trimmings, plus some of the sliced cake if it is needed to cover the filling well. Pour in the rest of the berries; cover the top snugly with the remaining cake slices, fitting them closer together.
Lay plastic wrap over the top, then add a small plate that just covers the pudding inside the bowl. Weight the plate lightly (try a 1-pound can of food.) Refrigerate the pudding for at least 24 hours before serving it; it will keep for 3 days.
To serve, loosen the sides of the pudding with a knife blade, then turn it carefully onto a pretty plate. Garnish with a ring of fresh blueberries (or other fruit) or a garland of mint leaves. Serve with whipped or plain cream or other topping.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Blueberries - $4.99/ea
 approx. 11oz
  Lemons - $0.89/ea Save! 4 for $3
  FreshDirect Cinnamon Sticks
This product is currently unavailable.
  FreshDirect Sour Cream Pound Cake - $5.99/ea
Optional Ingredients
  Reddi-Wip Original Light Whipped Topping - $3.29/ea
  Blueberries - $4.99/ea
 approx. 11oz
  Mint - $2.49/ea
 approx. 2oz
You May Already Have
  Domino Granulated White Sugar - $2.79/ea
  Breakstone's All-Natural Unsalted Butter - $3.69/ea
 2ct, 4oz ea
Estimated Total:  
save recipe as list