Blueberry Pudding Cake Recipe

Blueberry Pudding Cake Recipe photo by Taste of Home

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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.

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Blueberry Pudding Cake Recipe

Prep: 15 min. Bake: 45 min.

Yield: 9 Servings

15 45 60

Ingredients

2 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 cup milk
3 tablespoons butter, melted
TOPPING:
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Directions

Toss the blueberries with cinnamon and lemon juice; place in a greased 8-in. square baking dish. In a small bowl, combine the flour, sugar and baking powder; stir in milk and butter. Spoon over berries.
Combine sugar and cornstarch; sprinkle over batter. Slowly pour boiling water over all. Bake at 350° for 45-50 minutes or until a toothpick inserted into the cake portion comes out clean. Yield: 9 servings.

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