Blueberry Pudding Cake Recipe
- 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
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup boiling water
- 1. 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.
- 2. 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.
1 piece: 244 calories, 4g fat (3g saturated fat), 12mg cholesterol, 91mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 2g protein
Reviews for Blueberry Pudding Cake
"I have rated this as a 4* recipe. I'd never made it before. My adjustments were using a can of raspberry pie filling since I did not have blueberries available. I'd also made adjustments using 2 tsp. lemon juice to the berry filling and adding 1/4 tsp. salt with the dry ingredients (flour, baking powder and sugar). I'd baked 45 minutes, tested cake and baked 5 minutes longer. Thank you for sharing! delowenstein"
"My children love this cake.. I have it in the oven right now. I make mine with GF bisquick and 1/2 the sugar.. perfect every time."
"This is an awesome blueberry dessert - I have made it more times than I can count. I sometimes serve with homemade whipped cream instead of vanilla ice cream. I noticed some people commented their sauce was runny when using frozen blueberries - I've never had that problem - Editor's note states do not thaw the frozen blueberries to avoid discoloring the batter, but I also think that not thawing prevents the runny sauce."
"LOVE this dessert when served with vanilla ice cream! I suggest upping the cornstarch amount to at least 2 tbsp (otherwise the sauce is very thin, not really thickened much at all- but I always use frozen blueberries, so maybe that makes the difference?)"
"My sons LOVE this cake...especially served warm with vanilla ice cream. When fresh blueberries are in season, I stock up so we can make this delicious dessert year-round."
"I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries."
"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."
"have made this with different fruit - always comforting"
"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."
"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."
"I have made this cake 6 times. I follow the recipe exactly and it always turns out great. I get many compliments on it."
"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."
"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."
"Very yummy and easy."
"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."
"I put extra berries and more cornstarch. I also only used 2/3 cup water."
"Easy and tasty! However, I found it a little too runny. Next time I make it I'm going to decrease the boiling water to 1/2 cup instead of a full cup and see how it turns out. I used fresh blueberries - I just love them in any recipe. Maybe I'll try 3 cups of them instead of 2."
"A clear winner. So simple and got rave reviews from family. "Yummy!" my Dad said! Used frozen blueberries, unthawed. I could use any pie fruit I think. Maybe will try strawberries next."
"I am shocked that so many people like this recipe! I am a sugar addict, but this is the most disgusting dessert I have ever eaten! I kept checking the recipe to see if I was reading it wrong. Yes, that is almost a whole cup of sugar in the topping alone, not including another 3/4 cup you add before that!! I love sugar, but this was horrible! It would be better with a lot less sugar. My teeth are actually screaming out in pain!! My 3 boys wouldn't even touch this!!"
"Ive made this several times using a combination of raspberries, blackberries and blueberries or just two types of berries. Great recipe with ice cream!"
"This recipe is absolutely delicious! I would not change a thing! I use the same large mixing bowl for each step!"
"Super easy recipe. If you eat it while its still warm, the bluberry pudding is thin and awesome spooned over ice cream. We put leftovers in the fridge and its pretty much exactly like blueberry pudding when its chilled. Either way, it was great and I will be making this again!"
"So yummy and very easy. My whole family loved it!"
"This is much too sweet for us. The blueberries at the bottom were runny. I wonder if there shouldn't be some flour added to the blueberry/cinnamon/lemon juice mixture. I will not be making this again."
"Excellent, I recieved this recipe from my sister many years ago. I make a Rhubarb version also that needed some modifying that is in demand at our home."
"Easy and delicious!"
"This is soooooooo good!!! For the reviewer concerned about the water making it soggy: no, the cake is cakey, and the water cooks through to the bottom, making the blueberry pudding layer."
"I have used this recipe many times since it was published years ago. I look forward to freash blueberries just so I can make this cake."
"Could I possibly use Raspberries in thsi recipe?? I have raspberries bushes and pick them until I can't pick anymore and then freeze them. I normally just use them all for canning jam and eat some in the process over ice cream or in my cereal. Any ideas?"
" Question: the water does not make everything soggy???"
"This has been a favorite at our house since it came out in your magazine several years ago. It's perfect. Don't change a thing.....except maybe to double the recipe because it won't last long!"
"Very tasty! The kids and I enjoyed it with a dollop of cool whip on top!"
"This was fantabulous. Didn't last long around here."
"this tasted great and you wouldnt even know it was lighter!"
"If you have ever had hot fudge cake, this is the same idea for us fruit lovers. I decreased the sugar to 1/2 c. in the cake and didn't miss it at all."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.