Back to Blueberry Pudding Cake

Print Options


Card Sizes

Blueberry Pudding Cake Recipe

Blueberry Pudding Cake Recipe

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. YIELD:9 servings


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

Nutritional Facts

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

Sort By :

Average Rating
Reviewed 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!"

Reviewed 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!"

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"

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."

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."

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?)"

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."

Reviewed Apr. 7, 2013

"I love this recipe :o) it is quick and easy , I like the way the cinnamon tastes with the blueberries."

Reviewed Feb. 26, 2013

"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."

Reviewed Aug. 24, 2012

"have made this with different fruit - always comforting"

Loading Image