I recently came across a hundred-year-old recipe for Blueberry Duff in the February, 1919 issue of Good Housekeeping. Duffs often are steamed puddings – but this recipe is very easy to make and calls for baking the duff in the oven.
This Blueberry Duff is moist, rich, and spicy. It contains molasses, well as cinnamon, ginger, and cloves.
The recipe calls for canned blueberries. I’m fascinated by what people ate during the winter months in the days before modern transportation allowed produce to be shipped thousands of miles. In 1919, fresh blueberries, were not available; but people regularly ate canned (either home canned or commercially canned) blueberries.
Here is the original recipe:
And, here’s the recipe updated for modern cooks:
1 15-ounce (1 pint) can of canned blueberries (DO NOT use blueberry pie filling. This recipe calls for canned blueberries.)
2 cups all-purpose flour
1 cup barley flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 baking soda
1/2 teaspoon salt
1 cup molasses
whipped cream, optional
Drain canned blueberries; reserve both juice and berries.
Preheat oven to 350° F. Put all-purpose flour, barley flour, ginger, cloves, cinnamon, baking soda, salt, molasses, and blueberry juice in a mixing bowl; beat until thoroughly combined. Stir the blueberries into the batter. Pour batter into a well-greased 1 1/2 quart casserole dish; put lid on dish. Bake in oven for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven, and let sit for 10 minutes, then remove from dish by running a knife around the edge of the dish and inverting on a plate.
Serve either warm or cold. If desired, serve with whipped cream.