It's blueberry season and they are abundant at the farmer's markets!

It's the perfect time to give this traditional recipe a try, just like grandma used to make it!


• 3 cups of fresh (or frozen) blueberries
• 3/4 cup of amber maple syrup (this is the best type of maple syrup for cooking)
• 3 large eggs
• 1 cup sugar
• 2 cups cream 35% (it replaces butter)
• 1/2 cup milk
• 3 cups unbleached white flour
• 3 tsp. baking powder
• 1 1/2 tsp. baking soda

You will need:

• A baking pan; 30cm in diameter and at least 20cm in height*.

* If you do not have a mold of this size, you could make your pudding in a pot with a thick bottom, provided it has metal handles so they do not melt in the oven.


1. Put oven rack in middle position and preheat oven to 350°F.
2. In a buttered baking pan pour the 3 cups of blueberries and drizzle with the amber maple syrup. Mix gently and put aside. 3. Beat eggs and sugar in a large bowl until the mixture becomes frothy and pale.
4. In another bowl, combine flour, baking powder, and baking soda.
5. Mix gradually the dry ingredients with the egg mixture, alternating by pouring the cream and finishing by pouring with milk. Once the mixture is homogeneous, pour over blueberries and spread roughly before placing it in the oven to bake.
6. It takes about 1 hour to bake because blueberries release a lot of juices, slowing down the dough baking process. It can take up to 1:15 depending on the oven. Stick a long wooden stick in the middle of the pudding every ten minutes to check for doneness and continue to bake until the stick comes out clean.
7. Remove from oven and let cool.
8. Serve warm with a little bit of liquid cream over it, just like grandma use to serve it! Enjoy!