Mattie’s Steamed Blueberry Pudding

Updated February 23, 2016

When our kids were young and we came to the island, we were all absolutely starving by the time the mail boat docked. Luckily, it was usually just in time for dinner. We walked the couple of miles from the Town Landing to the old homestead in Robinson Cove, dragging our bags filled with clothes, books, and toys. The family car was nothing if not temperamental, so we never counted on getting a ride. By this time of day, Mattie and Lil, Jim’s mother and grandmother, could be found in the big kitchen, boiling lobsters and steaming our favorite blueberry pudding. The aroma of fresh biscuits wafted from the oven as we walked through the kitchen door, and we were greeted by the sight of a glass bowl on the counter filled with homemade coleslaw. Soon we were seated around the table, satisfying our hunger and happily listening to Grandpa Aub catch us up on the latest island news.

6 to 8 servings; about 1 1/2 cups hard sauce

Cooking Methodsteaming



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free

Equipmentelectric mixer



Taste and Texturefruity, spiced, sweet

Type of Dishpudding


  • 1 cup granulated sugar
  • 4 tablespoons (½ stick) unsalted butter
  • ½ cup milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 generous cup maine blueberries
  • ½ cup (1 stick) unsalted butter, softened
  • 2 cups confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Juice of ½ lemon


For the pudding, generously butter a deep 1-quart ceramic or metal bowl.

In a medium bowl, beat together the sugar, butter, milk, and egg with an electric mixer until light and frothy.

Using a rubber spatula or whisk, blend in the flour, baking powder, cinnamon, and salt. Stir in the vanilla.

Spread half of the blueberries in the bottom of a heatproof 2-pint bowl. Pour the batter over the berries and spread the remaining blueberries over the top.

Place a folded kitchen towel or a rack in the bottom of a large saucepan. Place the bowl in the pot and add boiling water to come halfway up the sides of the bowl. Cover the pot and steam the pudding for about 1 hour, or until the pudding is firm to the touch and a skewer inserted in the center comes out clean. Cool in the covered kettle for 15 minutes and then unmold onto a platter or plate.

Make the hard sauce. Using an electric mixer, beat the butter and sugar together in a medium bowl until smooth. Stir in the vanilla and lemon juice. Set aside at room temperature until ready to serve on the warm pudding.

When ready to serve, reheat the pudding in the steamer or in a microwave. Cut into wedges and serve with hard sauce on the side.



Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

This looks so tempting! How could I not make this?


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password