Blueberry Pudding Cake Recipe
Blueberry Pudding Cake Recipe photo by Taste of Home

Blueberry Pudding Cake Recipe

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4.5 37 40
Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:9 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 9 servings

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

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.

Directions

  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.
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
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.


Reviews for Blueberry Pudding Cake

AVERAGE RATING
(40)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (4)
3 Star
 (2)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jan. 7, 2016

"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 REVIEW
Reviewed Nov. 10, 2015

"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."

MY REVIEW
Reviewed Aug. 4, 2015

"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."

MY REVIEW
Reviewed Feb. 12, 2015

"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 REVIEW
Reviewed Jul. 9, 2013

"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."

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