Blueberry Pudding Cake Recipe
- 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
- 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.
1 piece: 244 calories, 4g fat (3g saturated fat), 12mg cholesterol, 91mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 2g protein.
Reviews for Blueberry Pudding Cake
"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."
"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."
"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?)"
"After reading all the great reviews I was surprised. Mine came out runny. I'm wondering if it is because I used frozen blueberries and when they thawed that may have caused the soupy mix. Mine has a dark crust and doesn't look like the picture. I would not make this again."
"have made this with different fruit - always comforting"