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Blueberry Pudding Cake

Blueberry Pudding Cake
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.

Nutrition Facts

1 piece: 244 calories, 4g fat (3g saturated fat), 12mg cholesterol, 91mg sodium, 50g carbohydrate (36g sugars, 1g fiber), 2g protein.


Average Rating:
  • 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.

  • RLiberty
    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.

  • VienneM
    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?)

  • MrsMarine
    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.

  • amberjcarothers
    Apr 7, 2013

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

  • manga
    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.

  • terriesherrow
    Aug 24, 2012

    have made this with different fruit - always comforting

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