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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.
  • 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 2% 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.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 piece: 244 calories, 4g fat (3g saturated fat), 11mg cholesterol, 91mg sodium, 51g carbohydrate (37g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • Sarah
    Jul 25, 2020

    Does this need to be stored in the refrigerator?

  • deb9962
    Apr 27, 2020

    this recipe is delicious! and easy!! will definitely make it again...

  • sgronholz
    Apr 8, 2020

    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.

  • DDPLoeches
    Aug 19, 2019

    We loved it!

  • misscoffeepot
    Aug 15, 2019

    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

  • lbartl54
    Jun 16, 2019

    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!

  • Marcia
    Jun 9, 2018

    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!

  • DebHorton
    Aug 20, 2017

    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!

  • delowenstein
    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

  • piemansmom
    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.