This is a rich dish for winter nights or the celebration of gathering of family and friends. The cake is rich and dense and backed with dark blueberry flavours. To be honest, the cake is really just an excuse to make the toffee sauce. Try matching this dish with a glass of sweet sherry or a nice blackberry port.
Sauce
¼ cup (60 mL) butter
1 cup (250 mL) brown sugar
1 cup (250 mL) whipping cream
Cake
1 cup (250 mL) dried blueberries (or 2 cups [500 mL] frozen berries)
zest and juice of 1 orange
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
¾ cup (175 mL) sugar
¼ tsp (1 mL) salt
1⁄3 cup (75 mL) butter
3 eggs
1 tsp (5 mL) vanilla extract
Preheat the oven to 325°F (160°C).
To make the sauce, heat a saucepan over medium and add the butter, brown sugar, and whipping cream. Bring to a boil and stir to mix well. Remove from the heat and reserve until needed.
In a food processor, add the dried blueberries, orange zest, and orange juice. Pulse until a smooth paste is formed. Set aside until needed.
In a small bowl, combine the flour, baking powder, sugar, and salt. In a mixer, add the butter and beat until smooth. Add the eggs one at a time and beat until fully incorporated. Scrape down the sides of the bowl as needed. Add the vanilla and beat until the mixture is light and fluffy. Add the puréed blueberries and beat until smooth. Gently fold in the flour in batches until just mixed.
Butter and flour a springform pan (or Bundt pan or individual custard cups). Pour in the batter. Place on a roasting tray and place in the oven. Pour boiling water 1–2 inches (2.5–5 cm) deep in the tray. Cook for about 30–40 minutes for individual puddings, or 1 hour or more for the cake. Insert a toothpick into the cake to test; the toothpick should come out clean when cooked.
Serve warm (or reheat in a warm oven). Place on a serving plate, reheat the sauce, and spoon a little on top of the cake. Serve immediately.
SERVES 4–6