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We have many acres of blueberry bushes in the area where I live. My father-in-law has a number near his house, so I have an abundant supply every year. My family loves blueberries, so I'm always looking for new ways to use them. This is new recipe I found and it's been very popular.
This recipe is:
Contest Winning
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutritional Facts 1 serving (1 piece) equals 244 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.
Originally published as Blueberry Pudding Cake in Country June/July 1998, p49
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Apr. 07, 2013 by amberjcarothers
I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries.
Reviewed on Feb. 26, 2013 by manga
After reading all the great reviews I was surprised. Mine came out runny. I'm wondering if it is because I used frozen blueberries and when they thawed that may have caused the soupy mix. Mine has a dark crust and doesn't look like the picture. I would not make this again.
Reviewed on Aug. 24, 2012 by terriesherrow
have made this with different fruit - always comforting
Reviewed on Aug. 09, 2012 by BakinGymnast
Wasn't nearly as good as I'd hoped it would be. The cake part wasn't that great, tasting more like a soggy biscuit that anything. And the blueberries had way too much cinnamon, which ruined the flavor. And the blueberries were too soupy also. No, I would not make this again.
Reviewed on Jul. 16, 2012 by kritterkim
I LOVE this! So simple, easy to make, and it tastes delicious! I bring this to family events and it disappears fast. I haven't tried it yet with other fruit/berries, but it might taste amazing with peaches.
Reviewed on Jul. 12, 2012 by JRocandJordysMom
I have made this cake 6 times. I follow the recipe exactly and it always turns out great. I get many compliments on it.
Reviewed on Jun. 27, 2012 by faith7025
I have made this recipe several times and we do enjoy it, but I have learned to cut back on the sugar. It is way to sweet for our tastes as-is. I cut the sugar to about 1/2 c. in the cake and 1/2 c. in the topping. We also enjoy it with blackberries or chopped peaches mixed in.
Reviewed on Jun. 24, 2012 by MaryWeil
I found this recipe years ago in a newspaper while visiting an Aunt in Michigan. I've been making it ever since and always gets rave reviews! Really good with a mix of blueberries and raspberries.
Reviewed on Apr. 05, 2012 by IslandWife
Very yummy and easy.
Reviewed on Mar. 11, 2012 by MissCarole
I used 3 kinds of berries, black, raspberry and blue... omitted the cinnamon and added 1 tsp of vanilla....served with vanilla ice cream. I too did use 3 cups of berries so they covered the bottom of the square dish. Delish...a favorite of mine for sure.
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