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Blueberry Pudding Cake

 Blueberry Pudding Cake
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.
9 ServingsPrep: 15 min. Bake: 45 min.


  • 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


  • 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.
Nutritional Facts: 1 serving (1 piece) equals 244 calories,

2 of 2

Blueberry Pudding Cake (continued)

Nutritional Facts: 4 g fat (3 g saturated fat), 12 mg cholesterol, 91 mg sodium, 50 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.