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Blueberry Pudding Cake

Total Time

Prep: 15 min. Bake: 45 min.

Makes

9 servings

My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. —Jan Bamford, Sedgwick, Maine
Blueberry Pudding Cake Recipe photo by Taste of Home

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
  • Whipped cream, optional

Directions

  1. Preheat oven to 350°. Toss blueberries with cinnamon and lemon juice; pour into a greased 8-in. square baking dish. In a small bowl, combine 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 until a toothpick inserted into the cake portion comes out clean, 45-50 minutes. Serve warm. If desired, top with whipped cream and additional blueberries.
<b>Editor's Note:</b> If using frozen blueberries, do not thaw before using.

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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