Blueberry Pudding Cake
Total TimePrep: 15 min. Bake: 45 min.
Does this need to be stored in the refrigerator?
this recipe is delicious! and easy!! will definitely make it again...
What a delicious recipe! I substituted some of our homegrown frozen aronia berries for part of the blueberries to give the cake an antioxidant boost.
We loved it!
really easy and good. Lear from my mistakes- I put in a few too many blueberries, so ended up with more juice than would thicken- so do not be tempted to stay from the recipe
Love this recipe! I double it and use a 13 x 9 pan. I found it easier to put the pan in the oven and pour the water over top with the pan on the rack. Hard for me to avoid a mess trying to get the full slushy pan into the oven!
My family absolutely loves this! My daughter is coming for a visit in a couple weeks and I promised her and my son that I would make it. And the grandkids if Moms & Dads save them some! Haven’t made it in a while because of illness and was so glad to find it on your website. Thank you!
I have made this recipe many, many times and each time it is a total hit. I'll continue making it with no changes to the recipe since it is perfect the way it was first written!
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.